4Mahi Mahi filletsabout 12 ounces, thawed if frozen
1tablespoonavocado or vegetable oil
1/4teaspoonsaltor a sprinkle of homemade taco seasoning
1/4 teaspoon pepperor a sprinkle of homemade taco seasoning
4-6street size corn tortillas
Make the avocado cream
In a medium bowl, mash the avocados until mostly smooth, but some chunks remain. Add the tomato, jalapeño, red onion, and cilantro and stir.
Juice the limes (if your limes are very juicy start with 2) into the avocado mixture and add the sour cream, salt and pepper and stir. Taste it and adjust the seasoning as needed or add more lime juice as needed. Place a layer of plastic wrap against the surface and place in the refrigerator until serving.
Make the cabbage slaw
In a medium bowl, add the thinly sliced cabbage, juice from the limes and salt. Toss to combine. Taste for seasoning and add more salt or lime as needed. Set aside while you cook the fish.
Make the fish
Preheat a grill or grill pan on medium high. Pat the fish dry well on both sides and brush with oil. Add the salt and pepper or taco seasoning if using and cook the fish until it flakes when a fork is inserted, about 4 minutes per side. Transfer to a plate.
In a dry skillet or over the burner of a gas stove, warm the tortillas until they start to get a little brown on them and are warm.
Flake the fish into pieces and assemble: add fish, avocado cream, and top with the cabbage slaw. Serve warm with street corn or black bean salad.