In a small bowl, combine the salad dressing, adobo sauce, cilantro and lime juice. Chill until serving.
Sprinkle mahi mahi with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat mahi mahi with flour, then dip in eggs and coat with bread crumbs. In a large skillet, heat oil over medium heat; cook fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.
Place fish in tortillas; top with cabbage, sauce mixture and additional cilantro. Serve with lime wedges. Yield: 8 servings.