Thaw 4 or 5 pieces of fish. I prefer tuna steaks or swordfish.
Sprinkle both sides generously with Old Bay Blackened Seasoning.
Oil up your grill and heat on medium high.
Place the steaks on hot grill.
About 4-5 minutes on each side for medium.
Shred with fingers.
Place in heated corn tortillas and top with pico de gallo and my signature Cilantro Lime Slaw which you can find here: snapguide.com/guides/make-cil…