Sustainable Pairing: Spicy Mahi-Mahi Tacos + D7 Sauvignon Blanc 🐟 🌮

At District 7 Wines we’re committed to sustainability throughout our operations, and proud to support the efforts of our community as well. Seafood Watch is hosting an October #SeafoodMonthChallenge to celebrate National Seafood Month by encouraging the creation of sustainable seafood dishes with different themes each week. More at http://go.mbayaq.org/seafoodmonthchallenge.

The Monterey Bay Aquarium Seafood Watch® program helps consumers and businesses choose seafood that’s fished or farmed in ways that support a healthy ocean, now and for future generations. Their recommendations indicate which seafood items are Best Choices or Good Alternatives, and which ones you should Avoid.

Ingredients:
Tacos:
1 pound Mahi-mahi, Wild-Caught, U.S. – Northwest Atlantic Ocean and Western Central Atlantic Ocean
1 tablespoon cumin
2 teaspoons coriander
2 teaspoons sea salt
2 teaspoons black pepper, freshly ground
1 teaspoon cayenne pepper (optional)
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice, freshly squeezed
Corn tortillas, taco-size
Lime wedges, for serving

Salsa Fresca:
2 medium heirloom tomatoes, diced OR ½ cup cherry tomatoes, diced
¼ cup red onion, finely diced
2 tablespoons cilantro, finely chopped
2 garlic cloves, peeled & minced
1 tablespoon extra-virgin olive oil
1½ tablespoons lime juice, freshly squeezed
½ teaspoon sea salt
½ teaspoon black pepper, freshly ground
1 jalapeno, seeded & finely chopped (optional)

Avocado Crema:
1/4 cup sour cream
1 ripe medium avocado, mashed well
2 tablespoons lime juice, freshly squeezed
1 teaspoon sea salt

Instructions:
Combine all ingredients for the Salsa Fresca in a bowl, set aside at room temperature until serving. Combine the ingredients for the Avocado Crema, cover and store in fridge until serving. Combine cumin, coriander, sea salt, black pepper, cayenne pepper (optional), extra-virgin olive oil and lime juice in shallow baking dish. Coat fish with marinade and allow to sit for 15 minutes. Heat a pan over medium-high heat. Cook fish approximately 3-5 minutes per side, or until the fish is cooked through, white and opaque. Warm each side of the tortillas in a pan. Wrap in foil to keep warm prior to serving. Construct tacos with the Avocado Crema spread on the tortilla, pile on fish and top with Salsa Fresca. Serve immediately with a chilled glass of District 7 Sauvignon Blanc.