4 ½ pounds fillet of white fish such as snapper or tilapia
1 ½ cups Kikkoman Lime Ponzu Citrus Seasoned Dressing & Sauce
24 corn tortillas
6 cups shredded cabbage
3 cups Pacific Rim Tartar Sauce
Marinate fish in ponzu for 30 minutes. Pat dry. Grill 3 ounces fish per serving. Warm 1 tortilla and top with 1/4 cup cabbage, the grilled fish and 2 tablespoons tartar sauce.