Mahi Mahi & Lobster Mu Shu Fish Tacos

11⁄2 lb. mahi-mahi, sliced into strips 2-in. x 1⁄2-in.

Marinade:
1 cup pineapple juice
1⁄2 cup soy sauce
3 tbsp. fresh, chopped ginger
2 tbsp. chopped garlic
1⁄4 cup brown sugar
1 bunch green onions, chopped
1⁄2 bunch cilantro, chopped
3 tbsp. canola or vegetable oil
Salt and pepper, to taste

Mu Shu Vegetable Mixture:
Vegetable oil
Meat of 2 Maine lobsters, poached then chopped
1-4-oz. package of daikon radish sprouts
1⁄2 head, Napa cabbage,julienned
1 bunch green onions, julienned
1 red onion, julienned
1 red bell pepper, julienned
2 tbsp. ginger, minced
2 tbsp. garlic, minced
1⁄2 bunch cilantro, cut in chiffonade
Salt and pepper, to taste

Mu Shu Taco Shells:
1 50-count package Mu Shu wrappers (similar to egg roll wrappers). If unavailable, use square wrappers and cut them into rounds. Peel stack apart, two-at-a-time (doubling-up for durability), and grill. When the wrappers are still warm, fold into a taco shell shape. Cool; wrappers will retain shape.

De-glaze Mu Shu Vegetable Mixture with soy-ginger sauce:
1⁄2 bunch cilantro, finely chopped
1 cup soy sauce
1⁄2 cup sesame oil
2 tbsp. brown sugar
2 tbsp. chopped garlic
4 tbsp. ground ginger
1 jalapeño, seeded and finely diced
Salt and pepper, to taste

Wasabi Crème fraîche:
1 avocado
3 tbsp. wasabi (or to taste)
1 cup sour cream
Salt and pepper, to taste