Mahi Mahi Tacos

• 16 ounces mahi mahi fillets 2 fillets
• 2 tablespoons olive oil
• 1 x salt and black pepper to taste
• 1/2 cup sour cream, light
• 2 each limes juice
• 1/2 cup monterey jack cheese
• 3 each radishes sliced
• 13 cup cilantro freshly chopped
• 1/2 cup salsa fresh or store-bought
• 1/2 each red cabbage thinly sliced
• 3 teaspoons chipotle sauce from one can chipotle in adobe
• 1/2 cup mayonnaise, light
• 1/2 cup sour cream, light
• 4 each corn tortillas (6-inch)
• 1 x limes for garnish

1. Combine all ingredients for the slaw in a medium bowl and refrigerate until ready to use.
2. Combine sour cream and juice of two limes and refrigerate until ready to use.
3. Heat oil in a nonstick pan or grill pan.
4. Cook fish for about 4 minutes per side.
5. Let rest for 5 minutes, and flake into small chunks.
6. Heat up tortillas by either putting one at a time directly onto the flame of a gas stove or on a grill for about 5 seconds per side, or by layering tortillas in between paper towels and microwave for 10 seconds.
7. To assemble, fill each tortilla with some fish, a sprinkling of cheese, some sour cream, salsa, chipotle slaw, radishes and cilantro.
8. Squeeze limes over the top.

mahi, olive oil, salt, sour cream, limes juice, cheese, cilantro freshly, salsa, red cabbage, chipotle sauce, mayonnaise, sour cream, corn tortillas

Taken from recipeland.com/recipe/v/mahi-mahi-tacos-50601 (may not work)