Preparation Steps

• Preheat the oven to 400°F.
• Place the fish fillets in a baking dish. Drizzle with olive oil and season with salt and freshly ground black pepper. Bake for 12 to 15 minutes or until the fish flakes easily with a fork.
• While the fish cooks, heat 2 tablespoons of olive oil in a frying pan over medium-high heat. Add diced onion and cook until translucent, about 3 minutes. Add minced garlic and cook for 20 seconds or until fragrant.
• Whisk in white wine, Dijon mustard, lime zest, and lime juice. Cook until the liquid reduces by half, about 1 to 2 minutes. Add chili powder and whisk in heavy cream. Cook and whisk until the sauce thickens, about 1 to 2 minutes.
• Heat a frying pan over medium-high heat. Warm each tortilla for a few seconds on each side.
• Break the cooked fish into flakes and place in warm tortillas. Top with cabbage slaw or salad greens and drizzle with the creamy lime mustard sauce before serving.