6 corn tortillas, warmed through
2 avocados, pitted and sliced
1/2 cup shredded green cabbage
1 pound mahi mahi, 1-inch thick
2 teaspoons ground cumin
2 teaspoons ground coriander
1 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons extra virgin olive oil
1/4 pound cherry tomatoes, diced small
1/4 cup red onion, diced small
3 tablespoons fresh cilantro, finely chopped
1 1/2 teaspoons freshly squeezed lime juice
1 small garlic clove, peeled and minced
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup organic sour cream
1 1/2 teaspoons adobo sauce
1/8 teaspoon kosher salt
Combine all salsa fresca ingredients together in a small bowl. Mix well.
Combine all chipotle crema ingredients together in a small bowl. Mix well.
Remove mahi mahi from the refrigerator and pat dry with paper towels. Mix the cumin, coriander, salt and pepper together in a small bowl. Evenly coat the mahi mahi with the spice rub on all sides. Discard any excess spice rub.
In a medium nonstick sauté pan over medium heat, add the olive oil. Let sit for 1 minute, until the oil is hot. Add the mahi mahi and let cook for 3 to 4 minutes on each side. The fish is done when the flesh becomes opaque and begins to flake. Remove from heat and transfer the mahi mahi to a plate. Flake the fish into bite-size pieces.
To finish and serve:
Smear a dollop of chipotle crema on a corn tortilla. Top with a few slices of avocado. Add some mahi mahi, cabbage and finish with salsa fresca.
Recipe by: Nathan Lyon
Cookbook author, chef and Emmy Award-nominated culinary host for television show “Good Food America.”
Mahi Mahi, Wild, Domestic
Catching mahi mahi with troll or pole methods limits accidental catch of other species, and there are no other target species of high conservation concern associated with this fishery. Therefore mahi mahi from the U.S. Atlantic is a “Best Choice.”
Recipe courtesy of Seafood Watch ® a registered service mark of the Monterrey Bay Aquarium Foundation.