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1 packet
sour cream
16 ounces
olive oil, to taste
mahi mahi fillets
½ pound
cayenne pepper
¼ teaspoon
kosher salt and ground black pepper, to taste
lime juice, plus more to taste
1 tablespoon
red onion
½ cup
diced avocado
¾ cup
shredded cabbage
½ cup
minced cilantro
¼ cup
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Preheat the oven to 425°F. Grease a small baking dish with olive oil and place fish inside. Season with the cayenne pepper and salt and pepper, to taste. Drizzle with a little more olive oil. Bake for about 15 to 20 minutes, depending on the thickness of the filets, until opaque. Remove fish and flake with a fork. Set aside to cool.
Mix contents of dips packet with sour cream. Add fish, lime juice, red onion, avocado, cabbage, and cilantro. Stir well to combine, adding more lime juice, if needed. Refrigerate 1 hour to thicken.
