1 8-ounce filet of yellowtail or ahi
2 tablespoons Tabasco cause
1 tablespoon fresh lime juice
4 6-inch corn tortillas
2 tablespoons cilantro, chopped
½ green cabbage, chopped
2 tablespoons mayonnaise
½ tablespoon green onion, finely chopped
2 tablespoons tomatoes, chopped
1 tablespoon vegetable oil
Put the yellow tail or ahi with one tablespoons of Tabasco sauce and limejuice in a zipper-lock bag and marinate in the refrigerator for one hour.
In a heavy sauté pan over medium-high heat cook the yellowtail or ahi in oil for 3 minutes per side. Remove the fish and wipe out the pan.
Warm the corn tortillas in the pan for 10-15 seconds per side. Remove and set aside.
In mixing bowl, combine one tablespoon of Tabasco sauce with the fresh tomatoes, onion, and mayonnaise.
To assemble the tacos:
Spread the tomato-mayonnaise mixture and 2 ounces of yellowtail or ahi to each tortilla and finish with shredded cabbage and cilantro.