Fish tacos are a quick, easy and healthy weeknight meal.

Serves: 5 
Prep: 15 + marinate 30 minutes
Cook: 20

Ingredients:
1 cedar plank
2 Oranges, juiced, separated
2 Lemons, juiced, separated
4 Limes, juiced, separated
¾ cup of olive oil, separated
1 tsp of Salt
1 tsp of Pepper
2 tsp of Ancho Chili Pepper, separated
1 lb of Mahi Mahi
3 Roma Tomatoes, chopped
½ Red Onion, chopped
½ Cucumber, chopped
1 cup of Corn 
1 Jalapeno, seeded and finely chopped
2 tbls of Cilantro, chopped
1 tsp of Salt 
1 tsp of Pepper
2 tbls of Dijon Mustard
2 cups of Cabbage, shredded 
1 Avocado 
10 Corn Tortillas

Directions:
Soak a cedar plank in water for at least 1 hour.

In a shallow bowl combine the juice of 1 orange, 1 lemon and 1 lime along with ¼ cup of olive oil, salt, pepper and ancho chili pepper. Whisk to combine and place Mahi Mahi in the marinade. Allow to marinade for 30 minutes turning the fish half way through.

In a large bowl combine chopped tomatoes, red onion, cucumber, corn, jalapeno, cilantro, salt and pepper and the juice of 2 limes. Stir and set aside.

In a separate bowl whisk together the juice of 1 orange, 1 lemon, 1 limes, Dijon mustard, ½ cup of olive oil, salt and pepper. Then toss the shredded cabbage with the dressing and set aside.

Place the cedar plank on a preheated grill for 10 minutes. Then place the marinated Mahi Mahi on the cedar plank for 15-20 or until the fish is an opaque color and cooked through.

Serve family style with warmed corn tortillas and sliced avocado. Enjoy!