When I have visited California in the last few years, many of the restaurants had Fish Tacos on their menu. One time I ordered the Fish Tacos and I was sadly disappointed; the fish was heavily battered (crispy yes, but not very fresh tasting). There is no need for breading in the recipe below. It is a lighter (and fresher) version.
1/2 green cabbage sliced thinly
1 tsp lemon juice
1/2 tsp hot sauce (I use Frank's)
1/8 cup fresh cilantro chopped
1/8 tsp both salt and pepper
Mix together the above ingredients and set aside.
Taco Seasoning (from Mark's Daily Apple)
3 pieces mahi mahi (or a firm white fish) cubed.
Mix together all the dry ingredients. Squeeze lime juice unto the fish. Toss the cubed fish in the seasoning mix. Heat a frying pan to medium-high. Place 1 tablespoon of butter in the pan and let melt. Place fish into the pan and stir every 25 seconds for 2-3 minutes until the fish is cooked through (be careful not to overcook as the fish will be dry).
6 corn flour tortillas (or use lettuce leaves for a grain free option).
Place fish unto the tortilla and top with coleslaw and cilantro leaves. Serve with sour cream and guacamole.