Bonito is the perfect local fish to use for grilled fish tacos. Not only is it plentiful in the season and less expensive than its tuna cousins, but also it is flavourful, firm yet flaky and won’t dry out.

1 lb bonito or Bermuda tuna or wahoo
2 medium limes, halved
1 tbsp olive oil
Kosher salt
Freshly ground black pepper
½ small head green cabbage (about 14 oz), finely sliced
½ medium Bermuda onion, thinly sliced
¼ cup coarsely chopped fresh cilantro
6-8 soft tortillas (6-inch)

Combine the cabbage, onion and cilantro in a large bowl and add the juice of one lime.
Drizzle with olive oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper is necessary; set aside.
To warm the tortillas, heat a medium-sized frying pan over medium-high heat. Add one tortilla at a time, flipping to warm both sides, about five minutes total.
Wrap the warm tortillas in a clean dish-cloth and set aside while you prepare the fish.
Brush the grate of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Place the fish on the grill.
Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about three minutes. Flip and grill the other side until white and opaque, about two or three minutes more. (It’s OK if it breaks apart while you’re flipping)
Transfer the fish to a plate.
Slice the remaining lime into wedges and serve with the tacos.
To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw and any optional garnishes.
Optional garnishes: Sliced avocado, guacamole or salsa.