Prep Time: 50 Minutes
Cook Time: 10 Minutes
Ready In: 1 Hour
Servings: 6


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



Heat the olive oil in a large skillet over medium-high heat. Season the mahi-mahi with salt and pepper. Cook thefillets 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.