Cumin-spiced Mahi Mahi Tacos with Nectarine-Avocado Salsa

Yield: Makes 4 servings

Ingredients

• 1 1/2  teaspoons  kosher salt
• 1  teaspoon  ground cumin
• 1/4  teaspoon  dried oregano
• 1/8  teaspoon  garlic powder
• 1/8  teaspoon  freshly ground black pepper
• 1/8  teaspoon  cayenne pepper
• 4  (4-ounce) mahi mahi fillets
• 12  corn tortillas
• Cooking spray
• Nectarine-Avocado Salsa
• Zesty Sour Cream

Preparation

Combine first 6 ingredients, and sprinkle over all surfaces of the fish. Grill fish, skin side up, on lightly oiled grates over medium-high heat (350° to 400°) for 4 minutes. Turn fish over, and grill 4 minutes or until fish becomes opaque and begins to flake. Remove skin, and break fish into chunks.

Lightly coat tortillas with cooking spray, and grill 1 to 2 minutes each side.

Fill each tortilla with fish and top with Nectarine-Avocado Salsa and Zesty Sour Cream. Serve immediately.