Grilled Mahi-Mahi Tacos with Strawberry Salsa
Serves: 4
 
Ingredients
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:
  • ¼ cup 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-ounce pieces
  • Salt and black pepper
  • Ground cumin, ground coriander and ancho chile powder
  • 8 (6-inch) corn tortillas, heated
  • 8 (6-inch) flour tortillas, heated
  • 2 cups shredded napa cabbage
Instructions
  1. To make Strawberry Salsa, gently mix together all ingredients; season with salt, pepper and cayenne pepper.
  2. To make Avocado Sour Cream, blend all ingredients in food processor or with stick blender.
  3. To make Chipotle Sour Cream, blend sour cream and chipotle in food processor or with stick blender; season with salt, pepper and granulated garlic.
  4. Season mahi-mahi with salt, pepper, cumin, coriander and ancho chile powder.
  5. On gas or charcoal grill, cook fish until it offers no resistance to the point of a small, sharp knife. Place 1 corn tortilla on top of each flour tortilla.
  6. Top each corn tortilla with ¼ cup cabbage, 1 piece mahi-mahi and ¼ cup Strawberry Salsa. Serve Avocado Sour Cream and Chipotle Sour Cream on the side.
Recipe by California Strawberries at http://www.californiastrawberries.com/grilled-mahi-mahi-tacos-with-strawberry-salsa/