mahi mahi tacos with strawberry salsaI loved these tacos that I tasted at the CA Strawberry Tour Dallas blogger event.

I could have eaten 3 if I hadn’t stuffed myself with other strawberry goodies!

The strawberry salsa is so good on this recipe, I will make it for other uses.   I love the sweet/sour combination that many of the strawberry dishes we sampled contained.   I don’t often think of using strawberries in savory dishes, but it can be very tasty…and unexpected.

The recipe was provided by the California Strawberry Commission.

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


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


Chipotle Sour Cream:

1/2 cup sour cream

1/2 chipotle in adobo

Salt and white pepper

Granulated garlic


Taco filling:

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



To make Strawberry Salsa, gently mix together all ingredients; season with salt, pepper and cayenne pepper.

To make Avocado Sour Cream, blend all ingredients in food processor or with stick blender.

To make Chipotle Sour Cream, blend sour cream and chipotle in food processor or with stick blender; season with salt, pepper and granulated garlic.

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.

Makes 4 servings.

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