6 ounce mahi-mahi fillets, marinated in lemon or
lime juice, salt, pepper and garlic powder
2 flour tortillas, warmed
2 tablespoons salsa mayonnaise
2 tablespoons guacamole
1/2 cup Napa cabbage, shredded
4 slices tomato
Carefully grill, bake or pan-fry the fish until done but not dried out. Divide mayonnaise, guacamole, shredded cabbage and tomato over the tortillas. Top each tortilla with a fish fillet; fold and set on a bed of red-leaf lettuce.