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Ingredients

• 3 - 6oz mahi mahi fillets
• Sprinkle of seasoned salt
• Sprinkle of Chipotle Powder
• 3/4 Cup All Purpose flour
• 1 Tbsp kosher salt
• 1 tsp fresh cracked pepper
• 1 tsp ground cumin
• 1 Tbsp olive oil
• 1 Tbsp butter
• 8 -10 flour or corn tortillas (Taco size)
• ** salsa Blanco **
• 1/4 Cup plain yogurt
• 1/4 Cup sour cream
• 1/4 Cup mayonnaise
• 1/4 Cup Half and Half
• 1 tsp kosher salt
• 1/2 tsp fresh cracked pepper
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 2 Tbsp Fresh cilantro (finely chopped)
• juice of 1/2 lime
• ** pico de gallo **
• 2 Fresh Ripe tomatoes (seeded and diced)
• 1/2 Medium red onion (diced)
• 1 jalapeno (seeded and finely chopped)
• 1 avocado (large dice)
• juice of half a lime
• 1 Tbsp cider vinegar
• 1 Tbsp olive oil
• 1 tsp salt
• 1/2 tsp fresh cracked pepper
• Pinch of Mexican oregano (rubbed)
• ** coleslaw with fennel **
• See my recipe (don't skip this one!)

Description

I Have Done This Lightly Breaded And Deep Fried, And Although It Is Yummy, It Is Quite A Bit Of Work And Not Nearly As Healthy. The Pico De Gallo And Salsa Blanco Is Finally Perfected And I Use My Cole Slaw With Fennel Recipe To Seal The Deal. Enjoy!

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