Step 1

Combine garlic, pickled jalapenos, lime juice, yogurt and salt in a NutriBullet or food processor* and blend until you have a bright, creamy sauce.

Step 2

In a large bowl combine cabbage, onion, cilantro, lime juice, olive oil and salt. Gently toss everything together and set aside.

Step 3

Using a sharp knife, carefully remove the skin from the fish.

Step 4

Cut mahi mahi in half horizontally and then slice into 1/2 inch pieces.

Step 5

Season both side of the fish with salt, pepper and smoked paprika.

Step 6

Heat a large non-stick skillet and add olive oil to lightly coat the pan. Place fish in the pan and cook for 2-3 minutes on the first side or until the fish is beginning to turn opaque from the bottom up.

Step 7

Flip and cook for another 2-3 minutes or until cooked through. Give the fish a big squish of fresh lime and transfer to a plate.

Step 8

Heat tortillas, one at a time, over an open flame on your stove top to give them a charred flavor.

Step 9

Layer slaw on the bottom of the tortilla. Top with a few pieces of fish and a drizzle of taco sauce. Serve and enjoy!