2 lb. Mahi Mahi or other solid white fish fillets (I like tilapia!)
corn tortillas
2 cups jasmine rice
1 tsp. cumin
1/2 head green cabbage, chopped finely
2 tbsp. olive or canola oil
1 cup finely grated cheddar or jack cheese (Mexican "fiesta" combo is good, too!)

PINK SAUCE:

1 1/2 cups chunky medium spiced salsa (PACE brand)
1 cup real mayonnaise
juice of 1/4 lemon

Cook the rice (I use a rice cooker). Stir in cumin. Keep warm and set aside.

In large fry pan on medium heat (or you can use a plug-in grill) fry fish until it's done... approximately 3 to 5 minutes per side. Break or cut the fish into taco-sized pieces.

Warm tortillas by heating briefly in a small fry pan, or (this is much easier!) spraying each tortilla with non-stick cooking spray/oil, and stack on microwaveable plate. Cover the stacked tortillas with a slightly damp paper towel, and microwave on high for 1 minute. (Careful, they will be HOT!)

For the pink sauce, just blend ingredients well.

ASSEMBLE TACOS IN THIS ORDER:

On a warmed tortilla, spread small amount of dairy sour cream. Add about one tablespoon of rice. Top with cooked fish (about 1/2 tilapia fillet or about a 1x3-inch piece of Mahi Mahi), then diced cabbage, pink sauce, then grated cheese. Have a bowl of extra pink sauce on hand...

Hope you enjoy!

Submitted by: Melissa Miller Esomething