Soft Mahi Mahi Tacos with Ginger-Lime Dressing

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Mahi Mahi Fillets

  Boneless, Wild Caught, Skinless - Giant

  18 oz or 509g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sour cream

  Reduced fat, cultured

  8 tbsp or 120g

• Lime juice

  Raw

  1 tbsp or 15g

• Ginger root

  Raw

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Mangos

  Raw

  1 ¼ cup, sliced or 206g

• Pineapple

  Raw, all varieties

  1 cup, chunks or 165g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Tortillas

  Ready-to-bake or -fry, flour

  6 tortilla, medium or 276g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

Directions

1. Heat olive oil in a large skillet over medium-high heat. Season the mahi-mahi with salt and pepper. Cook the fillets until golden brown on each side and opaque in the center, about 3 minutes per side.
2. In a bowl, whisk together sour cream, lime juice, ginger, cumin, cayenne pepper, and salt and pepper to taste; set aside.
3. Cube the mango, pineapple, and avocado. Gently combine in a bowl.
4. To assemble, place a cooked mahi-mahi fillet in the center of a warmed tortilla. Add a scoop of mango salsa, drizzle with sour cream sauce, and top with chopped cilantro.

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