Fish Tacos with Jalapeno Grilled Corn Cole Slaw - Metal Fusion, Inc.

Ingredients

• 1 Lb. White Fish Filets (Mahi-Mahi (Dolphin) and Redfish Work Best – Thick White Meat)
• 1 – 6.5 Oz. Bottle of King Kooker® Smoked Fish Rub (Model# 00027)
• 1 – 7 Oz. Bottle of King Kooker® Cajun Seasoning (Model# 00039 or Larger Size)
• 1 – Bottle of Olive Oil to Coat Fish and the Put on Griddle Before Cooking
• 1 – Red Onion Cut Into Long Wedges for Grilling
• 1 – Yellow Bell Pepper Cut Into Long Wedges for Grilling
• 1 – Red Bell Pepper Cut Into Long Wedges for Grilling
• 4 – Ears of Corn with Husks Still on Them
• 2 – Whole Avocados – Cut Into Long Slices
• 1 – Pack of Corn Street Taco Shells (You can Either Crisp Them On Grill or Serve Right Out of Pack)
• 1 – 14-16 oz. Bag of Cole Slaw
• 2 – Cups of Jalapeno Vinaigrette Salad Dressing (Use your favorite brand.)
• 1 – TBSP of Cumin Seasoning (Any Brand)
• 1 – TBSP of Yellow Onion Diced
• 1 – TBSP of Green Bell Pepper Diced
• 1/2 – Cup of Cilantro Chopped
• 1/2 – Cup of Parsley Chopped
• 1 – TBSP of Chili Powder (Any Brand)