Directions:

For spice mix: In large bowl combine all ingredients with wire whisk and blend evenly.
For chipotle crema: Mix all ingredients listed for crema, evenly blending all with a wire whisk; set aside.
Heat a large nonstick pan over medium heat. Lightly season the fish with the spice mix. Once pan is hot, quickly cook the mahi-mahi, about 2 minutes on each side.
In the meantime, heat the corn tortillas in a nonstick pan. To keep tortillas warm, a microwaved damp kitchen towel will do the trick.
To serve, drizzle the crema onto the tortilla and place the cooked fish over the crema. Garnish with the sliced red cabbage and cilantro, then squeeze the lime over all.