Soft Mahi-Mahi Tacos with Ginger-Lime Dressing

Ingredients

• Dolphinfish

  Fish, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• 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 fruit without refuse or 206g

• Pineapple

  Raw, all varieties

  1 cup, chunks or 165g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Tortillas

  Flour

  8 tortilla, small or 240g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

Directions

1. Pat the mahi-mahi dry, then season both sides with salt and pepper.
2. Heat the oil in a large skillet over medium-high. Sear the fish until golden and just opaque, about 3 minutes per side. Transfer to a plate and flake into bite-size pieces.
3. Whisk the sour cream, lime juice, ginger, cumin, and cayenne until smooth. Season with a pinch of salt and pepper.
4. Cube the mango, pineapple, and avocado, then gently toss to make a chunky salsa.
5. Warm the tortillas in a dry skillet over medium heat until pliable.
6. Fill each warm tortilla with flaked fish, spoon on the fruit salsa, drizzle with the ginger–lime crema, and finish with chopped cilantro.