What's for Dinner? Asian Mahi Wraps!

My friend Nate loves deep-sea fishing.  One day he came back from his fishing excursion with a bunch of Wahoo.  He made these blackened Wahoo wraps for everyone and they were delicious.  They didn't have Wahoo at the market today, but they had Mahi Mahi.  I decided to use this and I adapted the recipe a little bit for a more Asian flare.  Enjoy!

Asian Mahi Wraps
Serves 2

3/4 pound mahi mahi, cut in to nuggets
a couple of shakes of blackening seasoning
2 TBSP olive oil, divided
1/2 small head cabbage (I used Napa)
1 small onion, cut into half rings
1 large handful pre-shredded cabbage
1 small zucchini, cut in julienne
1 teaspoon toasted sesame oil
1 TBSP soy sauce
2 cloves garlic, minced
1/2 teaspoon grated fresh ginger
2 large flour tortillas

Lightly coat fish in blackening season.  Heat 1 TBSP olive oil in large saute pan.  Saute cabbage, onion, carrot and zucchini until very soft (about 5-10 minutes).  Add sesame oil, garlic, ginger and soy sauce.  Saute 1 minute more.  Pour into bowl and set aside.  Add remaining olive oil and saute Mahi, about 1-2 minutes on each side until just done (do not over cook).  Remove from heat.  On same burner (only if using gas--if you don't have gas, warm tortillas in the microwave under a dam paper towl for 10-20 seconds) lay one tortilla over flame.  Heat tortilla for about 10 seconds and flip over, using tongs.  Heat second side for 10 seconds.  Tortillas should just start blistering.  Remove to plate.  Repeat with other tortilla.  Top tortillas with fish nuggets and Asian veggie mix.  Enjoy!