Ingredients

The following ingredients have 4 Servings
  • ½ cup sour cream
  • ¼ cup water
  • 1 avocado (medium-sized and ripe)
  • ¼ cup cilantro leaves (loosely packed)
  • 2 tablespoons lime juice (fresh )
  • ½ teaspoon lime zest (about 1 lime)
  • ½ teaspoon minced serrano pepper (seeded)
  • 1 ½ teaspoons smoked paprika
  • 1 ½ teaspoons dark brown sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ¾ teaspoon cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon black pepper
  • 1 ½ pounds Mahi Mahi filets (cut lengthwise into smaller pieces if needed)
  • 1 tablespoon vegetable oil
  • 8 corn tortillas (6-inch)
  • 8 lime wedges
  • 1 cup tomatoes (diced)
  • 1 cup red cabbage (sliced thin)
  • 1 cup green cabbage (sliced thin)
  • cilantro (for garnish)

Instruction

  • Add sour cream, water, avocado, cilantro, lime juice, lime zest, and serrano pepper into a blender.
  • Process until smooth, scraping down the sides as needed. Add more water as needed to achieve desired consistency. Transfer to a small bowl and refrigerate.
  • Combine paprika, brown sugar, garlic powder, onion powder, salt, cumin, chili pepper and black pepper in a small bowl.
  • Sprinkle seasoning evenly over both sides of the fish filets.
  • Heat oil in a large cast-iron skillet or sauté pan over medium-high heat.
  • Add fish to pan then cook 2 to 3 minutes on each side or until the desired degree of doneness. The surface will blacken in color quickly so keep a close eye on the fish. 
  • Warm tortillas according to package directions.
  • Divide fish evenly among tortillas.
  • Serve with lime wedges, tomatoes, cabbage, and cilantro.