Cumin-spiced Mahi Mahi Tacos with Nectarine-Avocado Salsa

Cumin-spiced Mahi Mahi Tacos with Nectarine-Avocado Salsa Recipe
Jean Allsopp

Recipe from

Coastal Living

Ingredients

1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
4 (4-ounce) mahi mahi fillets
12 corn tortillas
Cooking spray

Preparation

Combine first 6 ingredients, and sprinkle over all surfaces of the fish. Grill fish, skin side up, on lightly oiled grates over medium-high heat (350° to 400°) for 4 minutes. Turn fish over, and grill 4 minutes or until fish becomes opaque and begins to flake. Remove skin, and break fish into chunks.

Lightly coat tortillas with cooking spray, and grill 1 to 2 minutes each side.

Fill each tortilla with fish and top with Nectarine-Avocado Salsa and Zesty Sour Cream. Serve immediately.