1. I like to make the cold components first and set them aside ready for assembly when the fish and tortillas are nice and hot
To make the Mango Salsa: Heat small saute pan on med. Place kiwi in heated pan and allow to brown and caramelize on one side before flipping. Caramelize on other side and then let cool for a few minutes before chopping.
In a medium-size bowl, gently toss together mango, kiwi, red onion, cilantro, jalapeño, bell pepper, chili flakes and salt to taste. Squeeze half of the lime over salsa and set aside
To make the Cilantro Lime Slaw: Whisk together the mayo, raw honey, apple cider vinegar and salt and pepper to taste.
Chop both heads of cabbage mix with the chopped red bell pepper, green onions, cilantro a drizzle with lime.
Pour slaw dressing over the mixture and set aside.
To make the fish tacos: Combine cumin, salt, cayenne, paprika and coriander in a small bowl.
Coat fish with spice mixture (use all the mixture). Heat large saute pan on medium heat and coat with ghee or olive oil. (You can also grill the fish)
Saute fish until almost done then remove to rest under foil for a few minutes. *Remember: It will continue to cook once removed from heat. This fish can be tough if overcooked and we want it nice and flaky.
Lastly, heat a flat skillet or medium saute pan to medium-high and spray with olive oil spray, heat corn tortilla on both sides until soft and pliable.
Finally, assemble your tacos! Spoon some slaw inside a warm tortilla, add your desired amount of Mahi and top with mango salsa!