Soft Mahi Mahi Tacos

Soft Mahi Mahi Tacos with 

A warm, flavorful dish filled with mahi-mahi, fresh fruit and ginger-lime dressing. Unique, yet tasteful, this recipe is inspired by the fresh seafood recipes in Mexico and Central America. I serve chips and salsa on the side.

Recipe by Fiestaqueen

Updated on July 11, 2021

Prep Time:

50 mins

Cook Time:

10 mins

Total Time:

1 hrs

Servings:

6

Yield:

6 tacos

Jump to Nutrition Facts

Ingredients

1 tablespoon olive oil

salt and pepper to taste

6 (3 ounce) fillets mahi mahi fillets

⅓ cup sour cream

1 tablespoon lime juice

1 teaspoon minced fresh ginger root

¼ teaspoon ground cumin

1 dash cayenne pepper

1 large mango - peeled, seeded and diced

1 cup diced fresh pineapple

1 avocado - peeled, pitted and diced

1 jalapeno pepper, minced

6 (6 inch) flour tortillas, warmed

1 cup chopped fresh cilantro

Directions

Heat the olive oil in a large skillet over medium-high heat. Season the mahi-mahi with salt and pepper. Cook the fillets in the hot oil until the fish is golden brown on each side, and no longer translucent in the center, about 3 minutes per side.

Meanwhile, whisk together the sour cream, lime juice, ginger, cumin, cayenne pepper, salt and pepper to taste; set aside. Gently combine the mango, pineapple, avocado, and jalapeno in a bowl.

To assemble, place a cooked mahi-mahi fillet into the center of a warmed tortilla. Place a scoop of the mango salsa onto the fish, then drizzle with the sour cream sauce, and finish with a generous pinch of chopped cilantro.

STARBUCKS CRANBERRY ORANGE SCONES COPYCAT RECIPE

STARBUCKS CRANBERRY ORANGE SCONES COPYCAT RECIPE

Author: Sandra Flegg

 

Total Time: 25 minutes

 

Yield: 8 scones

This Starbucks Cranberry Orange Scones Copycat Recipe is easy to make on your first try and you're going to love the sweet orange glaze that is drizzled over top of these buttery scones. They're perfect for the holiday season!

INGREDIENTS

2 and 1/2 cups all purpose flour

2 Tablespoons granulated sugar

2 and 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup cold butter, cut into small cubes

1 cup fresh cranberries, chopped (leave a few whole)

Zest from one orange, divided (reserve 2 teaspoons for glaze)

1 cup buttermilk

1 large egg, lightly beaten

Glaze

2 teaspoon orange zest

1 cup powdered sugar

2 Tablespoons orange juice

INSTRUCTIONS

Preheat oven to 425°F. Line large baking sheet with parchment paper.

In a large bowl, whisk together dry ingredients: all purpose flour, granulated sugar, baking powder, baking soda, salt and orange zest. (Note: set aside 2 teaspoons of orange zest to use in the glaze).

With clean hands, or using a pastry blender, cut in cold butter until mixture resembles coarse crumbs.

Add buttermilk and stir with a fork until a soft dough forms.

Fold in the cranberries. Lightly flour your hands and press dough into a ball. 

Sprinkle work surface with a little all purpose flour and knead dough 6 to 8 times.

Pat dough into a ten inch circle and cut into wedges using a pastry cutter, sharp knife or a pizza cutter will work as well. 

Separate wedges and place on preapred baking sheet. Brush with lightly beaten egg. 

Bake in 425°F for 13 to 16 minutes. Move to wire cooling rack and cool for a few minutes before glazing.

For glaze: In a small bowl, combine powdered sugar, orange juice and 2 teaspoons of orange zest. 

You might need to add a little more powdered sugar or and little more orange juice to get the right drizzling consistency. Use a spoon to drizzle glaze on top of each scone. Enjoy!