Cumin-spiced Mahi Mahi with Nectarine-Avocado Salsa

As you may have noticed, I'm a big fan of fish tacos. I will put as many yummy fish-taco recipes on this blog as possible. Fish tacos are something that I grew to love later in life (like, within the past 2-3 years) and now I can't stop eating them. That, and shrimp burritos. Love 'em! Hope you do too.

Yield Makes 4 servings

Ingredients

• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/8 teaspoon garlic powder
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 4 (4-ounce) mahi mahi fillets
• 12 corn tortillas
• Cooking spray
• Nectarine-Avocado Salsa
• Zesty Sour Cream

Preparation

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.

Jennifer Martinkus and Derrin Davis, Coastal Living, MARCH 2005