- In a bowl, whisk together the teriyaki sauce, soy sauce, lime juice, honey, garlic, ginger, avocado oil, salt and pepper. Place fish fillets in a shallow dish or zip-top bag, pour marinade over them, and refrigerate for at least 30 minutes (or up to 2 hours).
- Preheat the grill to medium-high heat and lightly oil the grates. Grill the marinated fish for 3–4 minutes per side, or until cooked through and easily flakes with a fork. Remove from the grill and rest for a few minutes before flaking into large chunks.
- While the fish rests, warm the corn tortillas on the grill or in a skillet until soft and slightly charred.
- Layer each tortilla with flaked grilled fish, a drizzle of avocado crema, a spoonful of Pico de Gallo, shredded cabbage, and a few pieces of teriyaki grilled pineapple.
- Garnish with extra lime wedges or cilantro if desired, and serve hot!
Recipe created in partnership with Mike Harden at @chefmikehard.
