I love fish tacos, but I needed to find a more health way to eat one, since the only fish taco I have ever had is one deep fried.
Grill the Mahi Mahi in a smoking hot cast iron skillet. Once the skillet is good and hot (you should be able to see smoke coming off the skillet) lightly sprinkle the skillet with canola oil and spread around the skillet with spatula. Season the fish with salt and pepper. Sear fish until brown on both sides. Fish should cook for about 2 ½ minutes on one side and 2 minutes on the other side.
Heat corn tortilla shell over a hot burner. Top with tarter sauce, red onion cilantro, shredded lettuce or shredded cabbage. Add a squeeze of lime.
¼ cup of mayonnaise
¼ cup of sour cream
¼ teaspoon of garlic powder
1 teaspoon horseradish
1 to 2 slices of claussen kosher dill sandwich slices pickles chopped finely