Recipe courtesy of the California Strawberry Commission (californiastrawberries.com)
Makes 4 servings
The 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
Gently mix together all ingredients; season with salt, pepper and cayenne pepper.
The 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
Blend all ingredients in food processor or with stick blender.
The Chipotle Sour Cream:
1/2 cup sour cream
1/2 chipotle in adobo
Salt and white pepper
Granulated garlic
Blend sour cream and chipotle in food processor or with stick blender; season with salt, pepper and granulated garlic.
The Fish Tacos:
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
Season mahi-mahi with salt, pepper, cumin, coriander and ancho chile powder. On gas or charcoal grill, cook fish until it offers no resistance to the point of a small, sharp knife. Place 1 corn tortilla on top of each flour tortilla. Top each corn tortilla with 1/4 cup cabbage, 1 piece mahi-mahi and 1/4 cup Strawberry Salsa. Serve Avocado Sour Cream and Chipotle Sour Cream on the side.