• Albrecht's Delafield Sentry
  • 3255 Golf Road, Delafield, WI 53018
  • Phone: 262-646-9483 [**Departments**](http://sentrydelafield.freshopsite.com/our-departments)
  • Prep Time


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    • 1 medium mango, peeled and diced
    • 1 bag (1 lb each) yellow tortilla chips
    • 1/4 cup diced red onion
    • 1/2 small finely chopped jalapeno pepper
    • 1-1/4 teaspoons kosher salt, divided
    • 3/4 teaspoon ground black pepper, divided
    • 1 tablespoon lime juice
    • 1 large avocado, pitted, peeled
    • 1/2 cup sour cream
    • 12 ounces mahi mahi, cod or like fish, cut into 1/2-inch squares
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon chili powder
    • 1 tablespoon olive oil
    • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
    • 1/2 cup crumbled Cotija cheese
    • 1/4 cup diced red bell pepper


    1. Stir together mango, red pepper, red onion, jalapeno, 1/2 teaspoon salt and 1/4 teaspoon pepper in medium bowl until combined. Stir in lime juice and cool before serving.
    2. Mash avocado in a small bowl with a hand masher and fold it together with the sour cream. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
    3. In a large bowl, season fish with remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, cumin and chili powder. Coat fish with olive oil.
    4. Heat a large skillet over medium-high heat and add the seasoned fish. Cook until golden brown on all sides and cooked through out, about 6 to 7 minutes total. Note: use a spatula to move the fish around so it does not stick to the pan. Add the drained tomatoes and cook for 2 to 3 minutes longer, stirring frequently.
    5. Place about 1/2 cup of the fish over a large handful of tortilla chips and top off with some mango salsa, avocado sour cream and cotija cheese.