Combine the mango, pineapple, avocado, red onion, jalapeño, lime juice and cilantro leaves in a medium bowl. Mix well and season with salt, to taste. Place salsa in the refrigerator while prepping the fish tacos, preferably 30 minutes in advance.
In a medium pan, melt butter on stove top and arrange prepared mahi in a single layer.
Slice lime and squeeze half the lime juice over mahi fillets. Cook fish, turning midway through, until it is golden brown and flakes easily with a fork, about 6-8 minutes. Once cooked thoroughly, remove fish from heat and slice fillets in half lengthwise OR flake into bite size pieces with a fork.
To prepare the corn tortillas, warm each tortilla 30-60 seconds per side in a pan or the oven before moving to a plate lined with a towel. Cover the tortillas to keep warm and continue until all 6 tortillas are heated.
Divide the fish between the tortillas and top with pineapple mango salsa, finely chopped cabbage and hot sauce. Squeeze juice from half a lime over tacos. Serve and ENJOY!
If gluten intolerant, make sure tortillas are clearly labeled gluten-free.