Mahi Tacos

This is a recipe that I created in an attempt to recreate something from one of my favorite restaurants (Rubios). While the restaurant is famous for the fried fish tacos, I love their grilled fish tacos.
I use frozen Mahi Mahi. These are individually wrapped in 5-8 oz pieces. One piece usually makes two well stuffed tacos. I base all my recipes on the fact that it is Hubby and I eating. But the recipes can be doubled quite easily.
Recipe-
2 frzn Mahi Mahi fillets ( These defrost fastest under cool running water. I put them in a bowl or a pitcher, still wrapped, and turn the water on to a little more than a trickle)
1 lemon and 1 lime, juiced and zested.
1/2 bunch of cilantro, chopped.
1 tbs Mrs. Dash (I use the Table Blend, but the Extra Spicy works well too.)
2-3 tbs olive oil
In a large ziplock bag, combine juice, zest, olive oil, all but 1Tbs of the cilantro, and the Mrs.Dash. Seal the bag and shake to combine. Add the fillets, reseal and push as much of the air out as possible. Allow to marinate in the fridge for 15-30 minutes (any longer and you are making ceviche. Also a yummy, healthy food, but not what we are going for.)
While that is marinating, make the sauce.
1 c sour cream
1 lemon, juiced
Cilantro, the remainder
1/2 Tbs Mrs. Dash
1 tsp each garlic, and parsley.
Mix all the ingredients. The lemon juice should thin the sour cream, just a bit to make it like a sauce, and not a dip. refridgerate until time to serve.
Heat the barbeque. I like to oil my barbeque grates, and then heat it up for about 10 minutes ( I use a gas grill). This gets the grill really hot. Place the fish, and give them about five minutes on the first side and about three on the flip side. DON"T FUSS WITH THEM. Leave them alone until you are ready to flip, and use a spatula to flip rather than tongs. When they are ready, the meat should pull apart easily and be white all the way through. Transfer them to a plate or pan ( I use a pie pan) and cover with foil.
Slice about 1/2 a head of white cabbage really thin. Dice up 1 tomato and one avocado. Shred cheddar cheese, or open the package. Warm two corn tortillas per person.
Using a fork, seperate the fish. Start at one end or corner of the fish and pull the fork through the meat, this should give you nice chunky flaky bites.
Assembly-
Lay out tortilla, spread one tsp of sauce down the center. Add fish, cheese, cabbage just to cover, tomatoes and avocado. I like green tomatillo style salsa on mine, hubby likes a little bit more lemon. Repeat and eat. Two fillets usually make 4-5 tacos. We usually eat this just as is, but it could be served with spicy black beans (recipe soon...) and rice. This recipe also makes excellent Mahi burritos, trade out the corn tortillas for burrito sized flour tortillas, and build the same way, then fold, roll and eat. Hubby prefers no cabbage and more fish on the burritos.