Tangy Mahi-Mahi Tacos by Kim

Tip: The only cooking involved is the fish, which goes fast, so do your chopping ahead of time if you can. The mango salsa and sour cream sauce will keep in the fridge just fine so I like to make those during nap time and then grill the fish at dinner time.

4 mahi-mahi fillets, thawed
1/2 cup sour cream
1/2 tsp chili powder
1/2 tsp cumin
1 lime, juiced
1 mango, peeled and cubed
1/2 red or sweet white onion, finely chopped
1 avocado, peeled and diced
1 garlic clove, finely minced
1 cup fresh cilantro, chopped
1 jalepeno, seeded and finely minced
whole wheat flour tortillas, warmed
olive oil
salt and pepper to taste
toppings (optional): shredded lettuce, chopped tomato

Brush both sides of thawed mahi-mahi fillets with olive oil and sprinkle with salt and pepper, to taste. Grill fillets over medium heat for 3-4 minutes per side, or until they are no longer translucent in the center. Fish is done when it flakes easily with a fork.
While the fish is grilling, combine sour cream, chili powder, cumin, and half of the lime juice; set aside. In a separate bowl, gently toss the mango, avocado, onion, garlic, jalepeno, and cilantro with the remaining lime juice.
Place cooked mahi-mahi in a warm tortilla. Add mango salsa, lettuce and tomato. Drizzle with the sour cream mixture.
Serving Suggestion: Serve with cilantro-lime Jasmine rice and fresh grilled pineapple.