Griddled Fish Tacos with Mango Salsa

To make the crema, combine sour cream, jalapeño, avocado, lime juice, and salt in a food processor.

Blend until smooth, then transfer to a bowl and refrigerate until ready to use.

To make the salsa, combine diced mangos, cucumber, jalapeño, pineapple, red onion, and cilantro in a large bowl.

Squeeze in the juice of one lime, mix well, and refrigerate.

Cube the mahi-mahi fillets into bite-sized pieces.

In a bowl, toss the cubed fish with garlic powder, paprika, salt, pepper, and cumin until evenly coated.

Heat a griddle or large skillet over medium-high heat and add bacon grease.

Add the seasoned fish to the hot griddle and cook for a couple of minutes per side, until cooked through.

Remove the fish and warm the corn tortillas on the griddle.

Assemble the tacos by filling the warm tortillas with the cooked fish, topping with mango salsa, and drizzling with the avocado crema.