Rinse and clean mahi-mahi and pat dry, cut into eight equal strip portions sprinkle with salt and set aside.

Finely cut cabbage, squeeze half lime over cabbage and set aside.

Heat grill and place mahi-mahi over medium heat for 3 minutes each side. Brush on honey right before removing from grill.

After warming tortillas for about a minute, you can now start building your honey tacos. Place two tortillas on a plate and add one piece of mahi-mahi to each. Top with the shredded cabbage, squeeze lime over taco, add crema and drizzle with remaining honey.

Recipe courtesy of Chef Michell Sanchez, Grilling Expert and Owner/Executive Chef of Latin House Grill, made for the National Honey Board