1 pound mahi mahi
1/4 cup canola oil
1 lime, juiced
1 tablespoon chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 torillas (we use white corn, but you can also use flour)
1/4 cup sour cream
1/4 cup (or a little less) mayonnaise
add in some cilantro and lime juice to taste
Place fish in a medium size dish. Whisk together the oil, lime juice, chili powder, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.
Make cream sauce.
Heat non-stick pan (or grill if you so desire) to medium high heat. If using pan I recommend putting a little olive oil in it. Remove the fish from the marinade place onto a hot pan, flesh side down. Cook the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
Divide the fish among the tortillas and garnish with the white sauce, salsa and cabbage to taste. You can also use hot sauce, thinly sliced red onion, or green onion.
Mine needed a little salt as well. I'm not sure if that's because I made the tortillas or not so I didn't add salt to the recipe but it may need it.