INGREDIENTS
1 TBSP olive oil?
?Salt and pepper to taste
?6 mahi-mahi fillets
1/3 cup sour cream
?1 TBSP lime juice?
1 tsp. fresh ginger, minced
1/4 tsp. ground cumin ?
1 dash cayenne pepper
1 large mango, peeled, seeded and diced? ??? ?
1 cup pineapple, diced
1 avocado, peeled, pitted and diced?????
1 jalapeno pepper, minced
6 warmed soft flour tortillas
1 cup fresh cilantro, chopped ?
DIRECTIONS
Heat the olive 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.
Whisk together the sour cream, lime juice, ginger, cumin, cayenne pepper, salt and pepper. Set aside.
Gently combine the mango, pineapple, avocado, and jalapeno in a bowl.
Assemble tacos by placing a cooked mahi-mahi fillet into the center of a warmed tortilla.
Place a scoop of the mango salsa onto the fish, then drizzle with the sour cream sauce.
Finish with a generous pinch of chopped cilantro.
Serves 6.
