Crunchy Mahi Mahi Taco’s


I wish I could say this was one of those well thought out, pre-planned dinners, but this recipe was the result of me thawing out the first protein I could grab from the freezer (mahi mahi) and seeing what else happened to be in the fridge that could accompany it.  This meant salsa, an avocado, fresh-ish corn tortillas, and romaine.  Enter the fish taco.  Love, love, love this recipe!  You can make the fish as spicy as you want and can totally adapt it for a healthier fish stick alternative for the kiddos too!  Don’t have the mahi mahi?  Any white fish will work, take a lesson from me and just use what you have on hand.

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  • 1 lb of mahi mahi
  • 1/2 tbsp cumin
  • zest from 1 lime
  • 1 tbsp garlic powder
  • 1 1/2 cups of panko bread crumbs (I used GF)
  • 1 egg
  • corn tortillas
  • Toppings:
  • salsa
  • avocado
  • shredded romaine
  • crumbled feta
  • plain greek yogurt
  • Servings: 2
  • Difficulty: easy


  • Slice the mahi mahi into strips, about the width of your thumb
  • Season the mahi mahi with the cumin and lime zest and let sit for 5 min
  • Scramble the egg with 1 tbsp of water and in a separate bowl, add the garlic powder the panko
  • Place individual mahi mahi strips in the egg mixture, coating it well
  • Place each strip into the panko mixture, making sure each piece is evenly coated
  • Once evenly coated, place each piece on a parchment paper lined cookie sheet (you can spray with olive oil too)
  • Spray the fish sticks with olive oil
  • Bake at 400 degrees for 5-7 minutes, and flip each fish stick
  • Cook another 4-6 minutes until golden brown
  • Time to serve!  Place each fish stick on a corn tortilla with desired toppings!

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