Combine lime juice, honey, cumin, coriander, salt, and chili powder in medium bowl. Pour into zip bag. Add fish. Marinate about 15 minutes. Remove fish from marinade. Set aside. Pour marinade into saucepan. Bring to a boil over medium heat. Boil for 1 minute. Remove from heat. Cool completely. Combine mangos, pineapple, onion, cabbage, jicama, coconut, cilantro, and marinade in medium bowl. Set aside. Meanwhile, heat 1 tablespoon oil in large skillet. Place a quarter of fish in skillet. Cook about 4 minutes. Turn and cook about 3 minutes (or until internal temperature reaches 145°F). Remove from skillet. Repeat with remaining fish. Fill tortillas with fish and mango-pineapple mixture. Serves 4 (2 tacos/serving).
Wine Recommendation—Tassel Ridge Iowa Edelweiss
Iowa Edelweiss is a semi-sweet white with the scent of ripe pineapple followed by hints of mandarin orange, pear, and pineapple on the palate. Made entirely from Edelweiss grapes grown in our Iowa vineyards, Iowa Edelweiss pairs well with spicy Asian foods, meats seasoned with Caribbean-jerk spices, and salads with pineapple, pear, apple, or papaya. Serve chilled.