Cumin-Spiced Mahi Mahi Tacos with Nectarine Avocado Salsa

I was so frustrated with these photos that I almost didn't post this recipe. But I convinced myself that you'll overlook the amateur photography and believe me that this recipe is fantastic! Some days my little blue Cannon point-and-shoot works wonders. This day, despite decent natural lighting, the pictures turned out dingy and depressing. Thankfully, a little photo shop goes a long way. The point is, this recipe just couldn't be missed!

I love fruit salsas and fish tacos. Especially together. And I love how easy this was to prepare. I usually skip the sour cream to save on calories, but this time I'm glad I didn't. The zesty sour cream was bold and delicious. Plus, you only need a drizzle. And the nectarine-avocado salsa? Awesome (which I expected)!

INGREDIENTS
1 1/2 tsp. kosher salt
1 tsp. ground cumin
1/2 tsp. Mexican oregano
1/4 tsp. garlic powder
1/8 tsp. freshly ground black pepper
1/8 tsp. cayenne pepper
4 (4-6 oz.) mahi mahi fillets, skinned
corn or whole wheat flour tortillas, warmed

Zesty Sour Cream:
1/2 cup sour cream
1 Tbsp. fresh cilantro, chopped
1 Tbsp. fresh lime juice
1/2 tsp. hot sauce
pinch salt

Nectarine Avocado Salsa:
2 large nectarines, diced
1/2 cup red onion, diced
2 Tbsp. fresh cilantro, chopped
2 Tbsp. fresh lime juice
1 Tbsp. jalapeno, minced
1 tsp. garlic, minced
1 avocado, pitted and diced
salt and freshly ground black pepper, to taste

DIRECTIONS
1.Preheat outdoor grill or indoor grill pan to medium-high heat.

2. Combine the first 6 ingredients and rub over both sides of the fish. Grill on lightly oiled grill until the fish flakes easily with a fork. Serve on warmed tortillas with zesty sour cream and nectarine avocado salsa.

3. To prepare the sour cream. combine the ingredients in a small bowl. Stir until smooth. Refrigerate until ready to serve.

4. To prepare the salsa, toss to combine the nectarine, onion, cilantro, jalapeno, garlic in a medium bowl. Add the avocado and lime juice. Toss gently to coat. Season to taste with salt and pepper. Refrigerate until ready to serve.

Serves 4.

(Adapted from Cooking Light)