I am a Lucky Duck, things sometimes just fall in my lap! Like yesterday I was shopping at Sam's Club and I was making the "rounds"... you know what I mean, scanning the aisles for samples when I saw they had a stack of cookbooks on one of kiosks. My heart beat a little faster, I have a weakness for cookbooks and I thought, "This must be a new one." The crowd was pretty thick and everyone was getting one, so it must be good! When I worked my way to the front the nice guy that was demo-ing the book said they were F.R.E.E. Oh yes, my lucky day!
When I got home I was thrilled to see so many great recipes inside with all of my favorite products featured! Tyson Chicken (duh!), Kraft Foods, KC Masterpiece. I perused and now I have to share...
Tangy Mahi-Mahi Tacos
Flavorful fish tacos with fresh fruit, spices and a touch of cool sour cream
Treasures from the Sea
Total time: 20 minutes Makes 4 servings
4 Mahi-Mahi fillets, thawed
1/2 cup sour cream
1/2 teaspoon 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 jalapeno, seeded and finely minced
whole wheat flour tortillas
salt and pepper to taste
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 when tested with a fork.
While the fish is grilling, combine the sour cream, chili powder, cumin and half the lime juice; set aside. In a separate bowl, gently toss the mango, avocado, onion, garlic, jalapeno and cilantro with remaining lime juice.
Place the mahi-mahi in a warm tortilla. Add mango salsa, lettuce and tomato. Drizzle with the sour cream mixture. Serve with Spanish rice and fresh grilled pineapple skewers.
Tip: Place aluminum foil on the the grill to prevent fish from sticking.