Mahi Mahi Tacos with Mango Salsa

Contributed by Molly Hildebrandt

We really enjoyed these, definitely will be in the regular rotation.  The kids ate them, just deconstructed.  I'm not an avocado fan, so I omitted that from the original recipe, but if you like avocado, I'm certain it would add another layer of texture. I would say, start to finish, this took about 40 minutes.  However, some of the prep work could be done ahead of time like making the salsa and sour cream sauce. 

Mahi Mahi Tacos with Mango Salsa
Adapted from

{need}

• 4 Mahi Mahi fillets (thawed) approximately 4oz each
• Olive oil
• Favorite meat/poultry seasoning- used Montreal Steak
• 1/2 cup sour cream
• 1/2 lime, juiced
• 1/2 tsp cumin
• 1 tsp chili powder
• 1 large mango -- peeled and cubed
• 1/2 red or sweet white onion -- finely diced
• 1 garlic clove -- finely minced
• 1 cup fresh cilantro -- chopped
• 1 jalapeno -- finely minced
• 1/2 lime, juiced
• Flour tortillas

{do}

Heat the grill to medium- hot.  Season with oil and seasoning.  Grill the fillets until the fish is golden brown on the outside and no longer translucent in the center, 3-4 minutes per side. Fish is done when it flakes when tested with a fork.  Flake fish into chunks.

While the fish is cooking, combine sour cream, lime juice, cumin, and chili powder; set aside. Genty toss the mango, onion, garlic, jalepeno, and cilantro with the remaining lime juice.

Assemble tacos with fish, mango salsa and sour cream sauce.