I have to say that when I stumbled across Old Mill white corn tortillas at the grocery store on the weekend, I was pretty excited. I can't recall the last time I ate a tortilla or a wrap for that matter. And not only are they gluten-free, they're good too. 
I used Mahi-mahi for my fish that was marinaded with olive oil, cumin, oregano, chill powder, cilantro, and a 1/3 of a seeded hot pepper. This dish was inspired by the Fish Taco recipe I found here at Epicurious.com.
Instead of the tomato salsa and Mexican crema suggested in the Epicurious recipe I went with a simple and delicious favourite, Mango salsa.
I'm so glad I didn't skip the red onions soaked in red wine vinegar. Oh my, love these!
Now that I have found gluten free tortillas, that I like I'm sure I will be revisiting this recipe over the summer.
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