Ingredients: For Fish: 1 pkg Coleson's Catch Mahi-Mahi 1/4 c Coconut milk 2 Tbsp Minced Red Onion or Shallot 1 Tbsp Lime Juice Salt and pepper, to taste 4 pcs Wrap Style Flour Tortillas (no strong flavors) For Slaw Filling: 2 qts Shredded Cabbage (I like Napa, but any is okay) 1 c Finely Shredded Purple Cabbage 1 c Shredded Spinach 1/2 c Diced Red Onion 1/2 c Grated Carrot 1 c Toasted Coconut 1/2 c Toasted Almonds 1 c White Raisins For Coconut Lime Dressing: 1/4 c Lime Juice 1/2 c Coconut Milk 1/4 c Coconut Butter 2 Tbsp Minced Shallots Salt and pepper, to tasteCooking Instructions: Prepare Fish: Mix all ingredients except fish and tortillas. If you are comfortable removing the skin from raw fish do so, if not, marinate the fish with the skin on and remove the skin after it is cooked. Marinate the fish for at least an hour. Cook the Mahi-Mahi on the grill--it will take 6-8 minutes to cook. Prepare Slaw Filling: Place in a bowl large enough and easily toss ingredients. Prepare Dressing: Mix all ingredients and put in a jar. Shake before using. Assemble Dish: Have all items ready. Toss the slaw with half the dressing to start, add more if needed. Let set while the fish cookss; it will shrink as it waits. Spread out the 4 tortillas and divide the slaw between them. Cut the skinless Mahi-Mahi into thin strips and place on top of the slaw and roll the wrap by tucking in the ends, rolling forward tightly. Serving Suggestions: For a heartier meal use 2 pkgs Mahi-Mahi and double the seasonings.