Mini Fish Tacos with ®Cabot Habañero Cheddar Cheese

1 # mahi mahi
2 T canola oil
2 T cajun blackening spice
1 T butter
1 lime juiced
2 C shredded white cabbage
¼ C thinly sliced red onion
10 cilantro leaves
2 scallions, thinly sliced
½ C tomato salsa
½ C ®Cabot Habañero Cheddar Cheese, shredded by hand
8 mini corn tortillas

In a cast iron skillet, heat oil on high heat. Dredge the fish in the blackening spice and when the oil is very hot carefully place the fish in the pan. Add the butter immediately. It will smoke and that is ok. Blacken the fish on one side for about 4 minutes. Carefully turn over and cook 2-3 min more. Remove from pan and let stand for 3-4 minutes. In a mixing bowl combine cabbage, lime juice, red onion, cilantro and scallion. Flake the fish with a fork. Put the cabbage mixture into the taco shells first, then the fish. Top with the salsa and ®Cabot Habañero Cheddar Cheese.