Jamaican Mahi-Mahi Tacos With Tropical Fruit Salsa

Ingredients:

Serves: 4 Yield:8

tacos Units: US | Metric

4 (8 ounce) mahi mahi fillets (can sub tilapia or cod)

2 tablespoons canola oil

caribbean jerk seasoning (I used Dry Jerk Seasoning)

Tropical Fruit Salsa

1 cup fresh pineapple, diced

1 cup fresh mango, diced

1 cup fresh papaya, diced

1/4 cup finely chopped cilantro

1 tablespoon grapefruit juice, can sub lime juice

1 tablespoon white rum

1 scotch bonnet peppers or 1 habanero pepper

1/4 cup finely chopped red onion

1 -2 teaspoon honey

1 garlic clove, finely minced

salt and pepper

Additional ingredients

8 soft flour tortillas or 8 soft corn tortillas

2 Avocados, thinly sliced with

1/2 lime, juice of

2 cups red cabbage, finely shredded

1 cup jicama, finely julienned

2 cups sour cream

1 teaspoon fresh lime juice

1 teaspoon fresh lime zest

cilantro (to garnish)

Directions:

1 Brush fillets with canola oil and sprinkle evenly both sides, with jerk rub seasoning.

2 *Use 1 teaspoons seasoning per side per each fillet. More or less to taste.

3 Rub into fish evenly to coat.

4 Place fillets on hot grill and grill 3-5 minutes per side or til done and flakes easily with a fork.

5 Warm tortillas on grill.

6 Cut fillets into chunks, or coarsely shred with a fork.

7 Divide fish evenly onto 8 warmed tortillas.

8 Top each with fruit salsa, a slice of avocado, shredded cabbage, jicama, and top with lime sour cream.

9 Lime sour cream:.

10 Mix sour cream, lime juice and zest in small bowl.

11 Garnish with additional cilantro if desired.

12 *Note: If scotch bonnet or habanero peppers are too hot for your tastebuds, a red jalapeno can be substituted! They are actually quite mild.

13 Enjoy!

14 Serves 4, two tacos apiece!

15 The seasoning is: Dry Jerk Seasoning by susie cooks, Dry Jerk Seasoning.