Heat the oil in a large skillet over medium-high heat. Season the mahi-mahi with salt and pepper. Cook the fillets in the hot oil until the fish is golden brown on each side, and no longer translucent in the center, about 3 minutes per side. Meanwhile, whisk together the sour cream, lime juice, ginger, cumin, cayenne pepper, salt and pepper to taste; set aside. To assemble, place a cooked mahi-mahi fillet into the center of a warmed “healthified” tortilla. Place a scoop of the avocado and salsa onto the fish, then drizzle with the sour cream sauce, and finish with a generous pinch of chopped cilantro. Serve with Bubbies Pickles!