Grilled Mahi-Mahi Tacos with Strawberry Salsa

Grilled Mahi Mahi Tacos


Strawberry Salsa

  • 1 cup diced fresh California strawberries
  • 1/2 cup diced mango
  • 1/4 cup diced papaya
  • 1/4 cups diced pineapple
  • 2 tablespoons diced red onion
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon chopped cilantro
  • 1 1/2 teaspoons rice vinegar
  • Salt and black pepper
  • Cayenne pepper

Avocado Sour Cream

  • 1/4 cup diced avocado
  • 1/4 cup sour cream
  • 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 teaspoons freshly squeezed lime juice

Chipotle Sour Cream

  • 1/2 cup sour cream
  • 1/2 chipotle in adobo
  • Salt and white pepper
  • Granulated garlic


  • 1 pound mahi-mahi, cut into 2-ounce pieces
  • Salt and black pepper
  • Ground cumin, ground coriander and ancho chile powder
  • 8 (6-inch) corn tortillas, heated
  • 8 (6-inch) flour tortillas, heated
  • 2 cups shredded Napa cabbage


  1. Strawberry Salsa: Gently mix together all ingredients; season with salt, pepper and cayenne pepper.
  2. Avocado Sour Cream: Blend all ingredients in food processor or with stick blender.
  3. Chipotle Sour Cream: Blend sour cream and chipotle in food processor or with stick blender; season with salt, pepper and granulated garlic.
  4. Tacos: Season mahi-mahi with salt, pepper, cumin, coriander and ancho chile powder.
  5. On gas or charcoal grill, cook fish until it offers no resistance to the point of a small, sharp knife.
  6. Place 1 corn tortilla on top of each flour tortilla.
  7. Top each corn tortilla with 1/4 cup cabbage, 1 piece mahi-mahi and 1/4 cup Strawberry Salsa.
  8. Serve Avocado Sour Cream and Chipotle Sour Cream on the side.

Yield: 4 servings

Nutrition Information Per Serving: 575 calories; 19 g fat; 102 mg cholesterol; 714 mg sodium; 71 g carbohydrate; 9 g fiber; 32 g protein

Recipe and photo used with permission from: California Strawberry Commission

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