Oaxacan Pan-Seared Mahi Mahi Tacos with Cabbage Slaw

Wash 150g of raw red cabbage and finely shred it using a sharp knife. Wash 15g of fresh cilantro and finely chop it. Peel and mince 2 raw garlic cloves.

Prepare the slaw dressing: In a medium bowl, whisk together 60ml of plain sour cream, the finely grated zest and juice of 1 fresh lime (about 30ml of juice), 1 tsp of honey, 1/2 tsp of salt, and half of the minced garlic.

Toss the shredded cabbage and chopped cilantro into the dressing until completely coated. Cover and store in the refrigerator to let the flavors meld.

Pat 300g of raw mahi mahi fillets dry with a paper towel. In a small bowl, combine 1 tsp of chipotle powder, 1/2 tsp of ground cumin, 1/2 tsp of salt, and the remaining minced garlic. Rub this spice mixture evenly onto both sides of the fish fillets.

Heat 1 tbsp of olive oil in a non-stick skillet over medium-high heat. Add the seasoned mahi mahi fillets to the hot pan. Sear for 3 to 4 minutes on the first side until a golden-brown crust forms, then flip and cook for another 3 minutes until the fish is opaque and flakes easily (internal temperature of 63°C).

Remove the fish from the pan, let it rest for 2 minutes, then gently flake it into bite-sized pieces with a fork.

Warm 6 raw corn tortillas by heating a dry skillet over medium-high heat and warming each tortilla for 30 seconds per side until soft and pliable.

Peel, de-stone, and slice 1 raw avocado.

Assemble the tacos by dividing the flaked mahi mahi, chilled Oaxacan cabbage slaw, and avocado slices evenly among the warm corn tortillas. Serve with the remaining lime cut into wedges.