| The Little Fish Company |
| This Week's Special |
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| Mahi Mahi Tacos With Ginger Lime Dressing |
Ingredients
1 tablespoon olive oil
salt and pepper to taste
1 pound fresh Mahi Mahi fillet (cut in 3 oz pieces, skin removed)
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
Directions
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.
1 tablespoon olive oil
salt and pepper to taste
1 pound fresh Mahi Mahi fillet (cut in 3 oz pieces, skin removed)
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
Directions
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.
