• For red cabbage, wash several pieces of red cabbage.
• On a cutting board, slice red cabbage finely and very thin.
• Place in a colander and mix with a hefty dash of kosher salt. The salt will release moisture in the lettuce, resulting in less crunch. It will also flavor the cabbage, adding a great taste to the tacos. Let sit.

For Sauce:

• Add avocado, cilantro, water, lime juice and pepper to a mini food processor. Chop until a puree forms. Your sauce should look bright green and slightly thick. Add more water to thin if needed.

For Fish:

• Heat a non stick skillet with enough olive oil so that the fish is submerged only about 1/4 of the way up. You don't need too much.
• Salt and pepper both sides of mahi-mahi, and press slightly.
• Add flour to a medium sized bowl, then drench fish fillets in flour. Make sure all sides are coated and press flour into fish slightly.
• Gently shake off excess flour and place in hot skillet.
• Fry on each side for approximately 3-4 minutes, or until gold brown.
• When fish is done, set aside on a plate of paper towels.
• Slice each mahi-mahi fillet in half, length wise.
• Build your tacos by placing fish inside fried tortilla shells, then top with sauce and cabbage. Add other fixings if desired.