Mahi-Mahi Fish Tacos with Strawberry Salsa
Serves: 4
Strawberry Salsa
  • 1 cup diced fresh California strawberries
  • ½ cup diced mango
  • ¼ cup diced papaya
  • ¼ cups diced pineapple
  • 2 Tbsp diced red onion
  • 2 Tbsp freshly squeezed lime juice
  • 1 Tbsp chopped cilantro
  • 1½ tsp rice vinegar
  • Salt and black pepper
  • Cayenne pepper
Avocado Sour Cream
  • ¼cup diced avocado
  • ¼ cup sour cream
  • 1 Tbsp freshly squeezed lemon juice
  • 1½ tsp freshly squeezed lime juice
Chipotle Sour Cream
  • ½ cup sour cream
  • ½ chipotle in adobo
  • Salt and white pepper
  • Granulated garlic
  • 1 lb mahi-mahi, cut into 2 oz pieces
  • Salt and black pepper
  • Ground cumin, ground coriander and ancho chile powder
To serve
  • 8 (6-inch) corn tortillas, heated
  • 8 (6-inch) flour tortillas, heated
  • 2 cups shredded napa cabbage
To make Strawberry Salsa:
  1. Gently mix together all ingredients; season with salt, pepper and cayenne pepper.
To make Avocado Sour Cream:
  1. Blend all ingredients in food processor or with stick blender.
To make Chipotle Sour Cream
  1. Blend sour cream and chipotle in food processor or with stick blender; season with salt, pepper and granulated garlic.
To prepare Mahi-mahi:
  1. Season mahi-mahi with salt, pepper, cumin, coriander and ancho chile powder.
  2. On gas or charcoal grill, cook fish until it offers no resistance to the point of a small, sharp knife.
  3. Place 1 corn tortilla on top of each flour tortilla. Top each corn tortilla with ¼ cup cabbage, 2 oz piece mahi-mahi and ¼ cup Strawberry Salsa. Serve Avocado Sour Cream and Chipotle Sour Cream on the side.
Nutrition Information
Serving size: 2 tacos Calories: 528 kcal Fat: 14 g Saturated fat: 6 g Trans fat: 0 g Carbohydrates: 64 g Sugar: 13 g Sodium: 942 mg Fiber: 8 g Protein: 38 g Cholesterol: 122 mg
Recipe by California Strawberries at