6 Servings 6 min Cook
1 Tbsp Olive Oil
4 1/2 Oz Mahi Mahi Fillets
7 2/3 Tsp Himalayan Pink Salt Crystals
1 Dash Pepper
1/2 Cup Sour Cream
1 Tbsp Lime Juice
1 Tsp Ginger Root
1/4 Tsp, ground Cumin
1/4 Pinch Cayenne Pepper
1 1/4 Cup, sliced Mangos
1 Cup, chunks Pineapple
1 Fruit Avocados
6 Tortilla (approx 7-8" dia) Tortillas
4 Cup Fresh Cilantro
Heat the olive oil in a large skillet over medium-high heat.
Season the mahi-mahi with salt and pepper.
Cook the fillets in the hot oil until the fish is golden brown on each side, and no longer translucent in the center, about 3 minutes per side
Meanwhile, whisk together the sour cream, lime juice, ginger, cumin, cayenne pepper, salt and pepper to taste; set aside.
Cut all fruit into cubes Gently combine the mango, pineapple, and avocado in a bowl.
To assemble, place a cooked mahi-mahi fillet into the center of a warmed tortilla.
Place a scoop of the mango salsa onto the fish, then drizzle with the sour cream sauce, and finish with a generous pinch of chopped cilantro.
