|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 6 | fillet | mahi-mahi | 1 | tablespoon | olive oil | 1 | dash | salt, to taste | 1 | dash | pepper, to taste | 1/3 | cup | sour cream | 1 | tablespoon | Lime juice | 1 | teaspoon | fresh ginger minced | 1/4 | teaspoon | cumin, ground | 1/4 | teaspoon | cayenne pepper DASH | 1 | fruit without refuse | whole ripe mango, peeled and diced | 1 | cup, diced | pineapple | 1 | whole | avocado (finely diced) | 1 | pepper | jalapeno, minced | 6 | tortilla, medium (approx 6\" dia) | flour tortilla | 1 | cup | cilantro, fresh, chopped |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | 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. | | 2 | Meanwhile, whisk together the sour cream, lime juice, ginger, cumin, cayenne pepper, salt and pepper to taste; set aside. Gently combine the mango, pineapple, avocado, and jalapeno in a bowl. | | 3 | To assemble, place 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, and finish with a generous pinch of chopped cilantro. |
|
