About this recipe:These tacos are bursting with exotic flavours. Pan-fried mahi mahi is topped with a mango salsa, drizzled with a soured cream sauce and wrapped in a flour tortilla. Enjoy for lunch or dinner.
1 tablespoon olive oil
salt and pepper to taste
6 (85g) fillets mahi mahi
75ml soured cream
1 tablespoon lime juice
1 teaspoon finely chopped fresh root ginger
1/4 teaspoon ground cumin
1 dash cayenne pepper
1 large mango, peeled, seeded and diced
165g diced fresh pineapple
1 avocado, peeled, pitted and diced
1 Scotch bonnet chilli, finely chopped
6 flour tortillas, warmed
45g chopped fresh coriander
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Method Prep:50min › Cook:10min › Ready in:1hr
Heat the olive oil in a large frying pan 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 centre, about 3 minutes per side.
Meanwhile, whisk together the soured cream, lime juice, ginger, cumin, cayenne pepper, salt and pepper to taste; set aside. Gently combine the mango, pineapple, avocado and chilli in a bowl.
To assemble, place a cooked mahi mahi fillet into the centre of a warmed tortilla. Place a scoop of the mango salsa onto the fish, then drizzle with the soured cream sauce and finish with a generous pinch of chopped coriander .