Fish Tacos

1/4 cup extra-virgin olive oil
2 teaspoons ground coriander
2 teaspoons ancho chile powder
Pinch cinnamon
Kosher salt and freshly ground black pepper
1 pound meaty yet flaky white fish, like mahi mahi or cod, skinned and de-boned, cut into chunks

1/2 cup mayonnaise
1 clove garlic, roughly chopped
8 sprigs fresh mint
2 teaspoons ground cumin
1 lime, juiced, plus extra if necessary
Kosher salt and pepper

10 corn tortillas, warmed
1/4 head green cabbage, shredded
1/2 cup finely chopped scallions
Pickled banana pepper strips, optional
1 lime, cut into 8 wedges
Queso Fresco

For the fish: In a bowl, combine the oil, spices, salt and pepper. Add the fish and make sure each piece is coated with the marinade.

For the mayo: Put the mayonnaise, garlic, mint, cumin, and lime juice in a food processor. Whizz until smooth. Season with salt, pepper, and more lime juice, if necessary. Pour into a bowl and set aside.

Grab a large, nonstick saute pan and warm it gently over medium heat; no need to add oil since the fish is already coated in oil. Once warm (test by sprinkling some water into the pan, if it sizzles and evaporates, you're ready), place each piece of fish in the pan. It should sizzle gently but firmly when it hits the pan. Cook until cooked through, but still moist, about 3 minutes per side. The fish should flake easily with a fork. Don't overcook your fish! It'll taste awful!

Remove the fish from the pan and serve immediately with warmed tortillas. Put a light layer of cabbage on the bottom, then the sauce, a few chunks of fish, the scallions, cilantro, Queso Fresco, a couple of slices of banana pepper (if desired), and a squeeze of lime. So good!

**Recipe adapted from Aarti Sequeira