Sprinkle salt + pepper to your Mahi fillets.

In a bowl, add your olive oil, the zest of one lime and the juice of that lime and 2 cloves minced garlic.

Make sure your grill is very hot.

Brush one side of your mahi fillet with the olive oil and add to the grill (you will be grilling on direct heat). Before turning, make sure to brush the other side with olive oil so it doesn't stick. Don't turn too often — the fillets only need about 3 to 5 minutes on each side until the internal temp reads 145 degrees with an internal read thermometer such as a Thermapen.

Once your fish is cooked, break it up with a fork. You don't want to mash it, but you want nice sized flakes.

For the cabbage slaw, slice your red cabbage into thin strips, add your diced tomato and cilantro, and season with salt and pepper and the juice of one lime.

Heat your tortillas on the grill just a few seconds on each side. Add a nice amount of fish, then your slaw.

Drizzle some Crema Mexicana and the Mexican crumbling cheese.

Garnish with fresh cilantro, a lime wedge and a slice of avocado.