Paleo Fish Tacos

Mahi-Mahi is wonderful or Tilapia works if that's more available.  Depending on where you live (El Paso?) I have not found a mahi-mahi supply.  *pout!*

2 pounds (Yikes! that's a lot! fish skinned, boned and cleaned)
sea salt
ground pepper
red cabbage
Mango Salsa (see previous post)

Pink Chile Mayonnaise:
1 c. mayonnaise (Make your own or make sure it's free of soybean oil, sugar, other unfavorable oils.)
3 Chipotles in Adobo (Again - have not found one that commercially does not contain soybean oil, sugar and other forbiddens...even corn oil and other corn derivatives. I attempted to make my own, however,  not a southwestern girl by birth or even for more than a couple months, I am pretty sure my particular mayo did not have chipotle taste.  It was a very tasty spicy mayo though.  If anyone out there feels inclined, I am open to recipe suggestions as well as pepper education!)
1/2 Lemon juiced
sea salt and pepper to taste

Puree those chipotles/peppers then Mix it all together baby!

Ok now cook the fish - 400 degrees for 13 minutes.  Shred the cabbage.  Make a nice little bed of cabbage (and lettuce if you desire) on a plate.  If you want more of a "taco" experience. . . use leaf lettuce or leaf cabbage.   "Chunk" the fish in a bowl and toss with the mayo.  Put that on top of your cabbage bed then top with mango salsa.  Can you say Yum?!?!

Ok you don't have to do 2 pounds if you don't have enough people who want to eat 2 pounds of fish.  The quantities can be easily adjusted to whomever you have to serve.  Yummy tho!!!  Remember to keep your fish to the smaller variety and wild caught!  The larger a fish is, the longer they have had to fully incorporate the evils toxins we have screwed our oceans and lakes with.  Does that make sense?  Keep it small and keep it wild. Your intake of toxins remains relatively low plus you are supporting happy fish!