0/5
(0 Votes)
Ingredients
- Salsa:
- 3 Kiwis, peeled and chopped
- 2 nectarines, pitted, peeled and chopped
- 1/2 japalena, stemmed, seeded and diced
- 1/2 red onion, peeled and diced
- 1/2 cup cilantro, finely chopped
- 1 clove garlic, peeled and minced
- 2 limes, juiced
- Salt and pepper to taste
- Taco:
- 4 6-oz Mahi Mahi fillets
- 4 Tbs olive oil, divided
- Salt, pepper, garlic powder, cumin, and cayenne pepper
- 8 6-inch corn tortillas
- 1 cup shredded red cabbage
- 1 lime, cut in wedges
Preparation
Step 1
Salsa: In medium bowl, combine all ingredients and stir to mix well. Taste and adjust seasonings as desired. Set aside.
Tacos: Drizzle 2 Tbs oil over fillets. Generously season with salt, pepper, garlic powder, cumin and cayenne pepper. Preheat cast iron pan to medium-high heat. Add remaining oil and then fillets. Cook for 3 minutes. Turn over fillets and cook an additional 3 minutes, or until fish becomes opaque and begins to flake. Set aside and keep warm.
Grill tortillas over medium-high heat 1-2 minutes per side. Divide fish equally between tortillas. Top with cabbage and spoon over kiwi nectarine salsa. Serve with lime wedges.
Yield: 4 servings