Cookbook author, chef and Emmy Award-nominated culinary host for television show "Good Food America."
- 6 corn tortillas, warmed through
- 2 avocados, pitted and sliced
- 1/2 cup shredded green cabbage
- 1 pound mahi mahi, 1-inch thick
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons extra virgin olive oil
- 1/4 pound cherry tomatoes, diced small
- 1/4 cup red onion, diced small
- 3 tablespoons fresh cilantro, finely chopped
- 1 1/2 teaspoons freshly squeezed lime juice
- 1 small garlic clove, peeled and minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup organic sour cream
- 1 1/2 teaspoons adobo sauce
- 1/8 teaspoon kosher salt
- Combine all salsa fresca ingredients together in a small bowl. Mix well.
- Combine all chipotle crema ingredients together in a small bowl. Mix well.
- Remove mahi mahi from the refrigerator and pat dry with paper towels. Mix the cumin, coriander, salt and pepper together in a small bowl. Evenly coat the mahi mahi with the spice rub on all sides. Discard any excess spice rub.
- In a medium nonstick sauté pan over medium heat, add the olive oil. Let sit for 1 minute, until the oil is hot. Add the mahi mahi and let cook for 3 to 4 minutes on each side. The fish is done when the flesh becomes opaque and begins to flake. Remove from heat and transfer the mahi mahi to a plate. Flake the fish into bite-size pieces.
To finish and serve:
- Smear a dollop of chipotle crema on a corn tortilla. Top with a few slices of avocado. Add some mahi mahi, cabbage and finish with salsa fresca.