Cumin-Spiced Mahi Mahi Tacos With Nectarine-Avocado Salsa

"A most flavorful one from way, way back featured in Coastal Living."
 
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Ready In:
50mins
Ingredients:
23
Serves:
4
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ingredients

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directions

  • Combine first 6 ingredients, and sprinkle over all surfaces of the fish. Grill fish, skin side up, on lightly oiled grates over medium-high heat (350° - 400°) for 4 minutes. Turn fish over, and grill 4 minutes or until fish becomes opaque and begins to flake. Remove skin, and break fish into chunks.
  • Lightly coat tortillas with cooking spray and grill 1 to 2 minutes each side.
  • Fill each tortilla with fish and top with Nectarine-Avocado Salsa and Zesty Sour Cream.
  • To Make the Nectarine-Avocado Salsa: Combine first 8 ingredients; cover and chill 30 minutes to 1 hour. Just before serving, stir in diced avocado.
  • To Make the Zesty Sour Cream: Stir together all ingredients. Serve slightly chilled.

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RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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