The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Makes 4 servings

1-1/2 tsp. salt
1 tsp. ground cumin
1/4 tsp. dried oregano
1/8 tps. garlic powder
1/8 tsp. freshly ground black pepper
1/8 tsp. cayenne pepper
4 (4-ounce) mahi mahi fillets
12 corn tortillas
Cooking spray

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.

Nectarine-Avocado Salsa

2 cups finely diced nectarines (2 to 3)
1/2 cup chopped red bell pepper
1/4 cup minced red onion
2 Tbs. minced fresh cilantro
1 1/2 Tbs. fresh lime juice
1 Tbs. minced seeded jalapeño pepper
1 tsp. minced garlic
1/4 tsp. kosher salt
1 avocado, diced
Combine first 8 ingredients; cover and chill 30 minutes to 1 hour. Just before serving, stir in diced avocado.
Yield: Makes about 3-1/2 cups

Zesty Sour Cream

1 cup sour cream
2 Tbs. minced fresh cilantro
2 Tbs. fresh lime juice
1 tsp. hot sauce
1/4 tsp. kosher salt
Stir together all ingredients. Serve slightly chilled.
Yield: Makes 1 cup