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Jean Allsopp Photo by: Jean Allsopp

Cumin-spiced Mahi Mahi Tacos with Nectarine-Avocado Salsa

Coastal Living MARCH 2005

  • Yield: Makes 4 servings

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

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.

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Cumin-spiced Mahi Mahi Tacos with Nectarine-Avocado Salsa recipe

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