Preparation Steps

• Preheat the oven to 400°F.
• Place the fish fillets in a baking dish. Drizzle them with olive oil and season with salt and black pepper. Bake for 12-15 minutes, or until the fish flakes easily with a fork.
• While the fish is cooking, heat 2 tablespoons of olive oil in a frying pan. Add the diced onions and cook over medium-high heat until translucent, about 3 minutes. Mix in the garlic and continue to cook for 20 seconds or until fragrant.
• Whisk in the white wine, Dijon mustard, lime zest, and lime juice; cook until reduced by half, about 1 to 2 minutes. Add chili powder, whisk in the whipping cream, and continue to cook and whisk until the sauce thickens, about 1 to 2 minutes.
• Set a frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides.
• Break up the cooked fish with a fork and place it in a warm tortilla. Top it with cabbage slaw or salad greens. Add the creamy lime sauce and serve.