salt & pepper to taste
six 3 oz Mahi Mahi fillets
1/3 cup sour cream
1 tablespoon lime juice
1 teaspoon minced fresh ginger root
¼ teaspoon ground cumin
1 dash cayenne pepper
large mango peeled, seeded & diced
1 cup diced fresh pineapple
1 avocado peeled, pitted & diced
1 jalapeno pepper, minced
flour tortillas, warmed
1 cup chopped fresh cilantro
Preheat grill to medium high heat. Lightly oil grill grates to prevent sticking. Season the Mahi Mahi with salt and pepper. Cook covered for about 3 minutes per side or until meat is no longer translucent.
Meanwhile, whisk together the sour cream, lime juice, ginger, cumin, cayenne pepper, salt & pepper to taste; set aside.
Gently combine the mango, pineapple, avocado & jalapeno in a bowl.
Mahi Mahi fillet can either be kept whole and one per tortilla, or shredded and distributed between the tortillas.
Place the Mahi Mahi 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.
Prep to Table 20 minutes