Feb 18

51. Soft Mahi Mahi Tacos with Ginger-Lime Dressing

*1 tablespoon olive oil
*salt and pepper to taste
*6 (3 ounce) fillets mahi mahi fillets

*1/3 cup sour cream
*1 tablespoon lime juice
*1 teaspoon minced fresh ginger root
*1/4 teaspoon ground cumin
*1 dash cayenne pepper

*1 large mango - peeled, seeded and diced
*1 cup diced fresh pineapple
*1 avocado - peeled, pitted and diced
*1 jalapeno pepper, minced
*6 (6 inch) flour tortillas, warmed
*1 cup chopped fresh cilantro

I did not use cilantro because I hate it. I know hate is a strong word but I HATE it.

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.
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.
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.

this was ok. A tad bit bland!