In a shallow bowl, whisk together 1 tbs olive oil, 1 tbs fresh lime juice, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 3/4 tsp kosher salt and 1/4 tsp black pepper to make the marinade.

Add the mahi strips to the bowl and toss to coat thoroughly. Let marinate 10–15 minutes at room temperature (no longer than 30 minutes).

Heat a large nonstick skillet or cast-iron pan over medium-high heat. Add 1 tbs cooking oil or coat with nonstick spray and let heat until shimmering.

Sear the mahi strips in a single layer, 2–3 minutes per side depending on thickness, until opaque and lightly charred at the edges and internal temperature reaches 145°F (63°C). Work in batches to avoid crowding. Transfer cooked fish to a plate and break into bite-size pieces with a fork.

Pesto Aioli

While the fish marinates, combine 1/2 cup mayonnaise, 2 tbs prepared basil pesto, 1 tsp fresh lime juice, 1/2 tsp minced garlic, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl.

Whisk until smooth and taste; adjust salt or lime juice as desired. Refrigerate until ready to assemble.

Slaw & Toppings

In a medium bowl combine 2 cups shredded green cabbage, 1/2 cup quartered cherry tomatoes, 2 tbs chopped cilantro and 2 tbs thinly sliced red onion.

Dress the slaw with 1 tbs fresh lime juice, 1 tsp olive oil, 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Toss to combine and let sit 5 minutes to soften slightly.

Assembly & Serving

Warm the tortillas: heat a dry skillet over medium heat and warm tortillas 20–30 seconds per side until pliable and lightly charred. Keep wrapped in a clean towel to stay warm.

To assemble each taco, place a spoonful of slaw in the center of a tortilla, top with a portion of flaked mahi, drizzle 1–2 tsp pesto aioli over the fish, and garnish with extra cilantro leaves and a squeeze of lime wedge.

Serve immediately with remaining lime wedges on the side. Leftover aioli can be refrigerated up to 3 days.