Mahi Mahi & Shrimp Tacos

1 teaspoon adobo seasoning (or similar)

2 (4 ounce) mahi mahi filets, cut into 1 inch cubes

1 dash lime juice

1 medium tomato, diced

½ red onion, chopped

1 cup chopped fresh cilantro

2 scallions, thinly sliced

2 tablespoons lime juice

cooking spray

8 (6 inch) corn tortillas

1 avocado, sliced

Dry the mahi mahi and shrimp thoroughly and season lightly with adobo seasoning and dashes of lime juice.

For the Pico de Gallo: Mix tomato, red onion, cilantro, scallions, and 2 tablespoons lime juice together in a bowl. Set aside.

Lightly spray a nonstick skillet with cooking spray; heat on medium-high heat and cook mahi mahi and shrimp until golden brown, about 2 minutes per side. Reduce heat to low and cook, covered until done.

Place corn tortillas between damp paper towels; microwave until heated through, 30 seconds to 1 minute.

Place fish on a tortilla. Top each with Pico de Gallo, red cabbage, 2 slices avocado and a drizzle of crema.