Pat the mahi-mahi completely dry with paper towels.

Cut each fillet lengthwise down the center and then cut each piece in half crosswise, creating taco-sized portions. You should end up with approximately 8 pieces.

Lightly sprinkle both sides with Tony Chachere’s Creole Seasoning.

Place the Zatarain’s Fish Fry in a shallow dish.

Coat each piece of fish thoroughly in the fish fry mixture, shaking off any excess.

No egg wash. No milk. No extra steps. Just coat and fry.

Fill a cast iron skillet or heavy-bottomed pan with about 1 to 1½ inches of vegetable oil.

Heat over medium heat until the oil reaches approximately 350°F.

Kitchen Hack: If you don’t have a thermometer, place the handle end of a wooden spoon into the oil. If bubbles form around the wood, the oil is ready.

Carefully add the fish without overcrowding the pan.

Cook for about 2–3 minutes per side until golden brown and crispy.

Transfer to a wire rack placed over a foil-lined baking sheet.

Using tongs, carefully place the corn tortillas into the hot oil.

Cook about 30 seconds to 1 minute, flipping once.

Transfer immediately to taco holders or gently fold while warm to create the taco shape.

In a bowl, combine:

½ cup Hellmann’s mayonnaise

½ cup Pace Picante Salsa

Stir until smooth.

Place a layer of angel hair coleslaw into each tortilla.

Squeeze a little fresh lime juice over the slaw.

Add a piece of crispy fish.

Top generously with the fish taco sauce.

Add sliced avocado.

Finish with another squeeze of lime and a sprinkle of fresh cilantro if desired.

Serve immediately.