Spiced Mahi-mahi Tacos with Salsa Fresca and Chipotle Crema
Yield: 6 servings
Salsa Fresca:
¼ pound cherry tomatoes, diced small
¼ cup red onion, diced small
3 tablespoons finely chopped fresh cilantro
1½ teaspoons freshly squeezed lime juice
1 small garlic clove, peeled and minced
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Mix to combine ingredients together in a small bowl.
Chipotle Crema:
¼ cup organic sour cream
1½ teaspoons adobo sauce
1/8 teaspoon kosher salt
Mix to combine ingredients together in a small bowl.
Mahi-mahi:
1 pound mahi-mahi, 1-inch thick
2 teaspoons ground cumin
2 teaspoons ground coriander
1¼ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
1½ tablespoons extra-virgin olive oil
Remove mahi-mahi from the refrigerator and pat dry with paper towels. Mix the cumin, coriander, salt and pepper together in a small bowl. Evenly coat the mahi-mahi with the spice rub on all sides. Discard any excess spice rub.
In a medium nonstick sauté pan over medium heat, add the olive oil. Let sit for 1 minute, until the oil is hot. Add the mahi-mahi and let cook for 3 to 4 minutes on each side. You will know the fish is done when the flesh becomes opaque and begins to flake. Remove from heat and transfer the mahi-mahi to a plate. Flake the fish into bite-sized pieces.
Assembling the Taco:
6 corn tortillas, warmed through
2 avocado, pitted and sliced
½ cup shredded green cabbage
Smear a dollop of chipotle crema on a corn tortilla. Top with a few slices of avocado. Add some mahi-mahi, cabbage and finish with salsa fresca. Eat. Repeat.
NOTE: use the Seafood Watch App or check Seafood Watch online to choose sustainable seafood
