INGREDIENTS
Tacos:
1.5 pounds mahi mahi fillets skinless
6-8 6-inch corn tortillas warmed
Avocado Crema:
1 medium avocado
1/2 cup sour cream or Greek yogurt
2 tablespoons mayonnaise
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
15 Minute Marinade:
3 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon reduced sodium soy sauce
1 1/2 tsp each paprika, chipotle chile powder, brown sugar
1 tsp each ground cumin, garlic powder, onion powder, salt
1/2 teaspoon dried oregano
Strawberry Pineapple Slaw:
2 cups thinly sliced green cabbage
1 pint strawberries hulled and chopped
1 cup diced pineapple
1 cup blueberries
1/2 cup diced red onion
1-2 jalapenos seeded, deveined, minced (1 for very mild)
1/2 cup loosely packed cilantro chopped
2 tablespoons lime juice
1/4 tsp each salt, pepper
DIRECTIONS
Marinade:
Whisk all of the marinade ingredients together in a small bowl. Add fish to shallow dish in a single layer. Pour marinade over fish and rub the marinade evenly over each side of the fish. Marinate at room temperature while you prep the slaw and crema – no more than 30 minutes.
Strawberry Pineapple Slaw:
Add all of the ingredients to a large bowl. Toss to combine. Refrigerate until ready to serve. You may need to strain excess juice before serving depending on how juicy your strawberries are.
Avocado Crema:
Add all of the ingredients to your blender and blend until smooth, scraping sides down as needed.
You can prepare this 8 hours ahead of time and refrigerate in an airtight container with plastic wrap pressed directly to the surface of the crema.
Heat one tablespoon olive oil in a large non-stick skillet over medium-high heat.
Once hot, gently add fish and cook for about 3 – 4 minutes per side or until cooked to desired doneness (cook time will vary based on thickness of fish).
Remove fish from skillet and break into large pieces. Evenly divide fish between tortillas then top with slaw and crema. Garnish with additional lime and hot sauce if desired.
