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In a small bowl, whisk together the ranch dressing, adobo sauce, cilantro and lime juice. Refrigerate the sauce until you're ready to serve the tacos.
Season the mahi mahi with salt and pepper. Place the flour, eggs and panko in separate shallow bowls. Coat the mahi mahi with flour, then dip it in eggs and coat it with panko.
In a large skillet, heat the oil over medium heat. Fry the fish strips in batches for two to three minutes per side or until they're golden brown. Drain them on a paper towel-lined plate. Editor's Tip: Don't overcrowd the pan! Work in batches to ensure even cooking.
Place the fish in tortillas and top them with cabbage, sauce and additional cilantro. Serve the tacos with lime wedges.