Mahi Mahi Taco’s

Mahi Mahi Taco's
Print Recipe
Servings Prep Time
4 20 minutes
Cook Time
10 minutes
Servings Prep Time
4 20 minutes
Cook Time
10 minutes
Mahi Mahi Taco's
Print Recipe
Servings Prep Time
4 20 minutes
Cook Time
10 minutes
Servings Prep Time
4 20 minutes
Cook Time
10 minutes
Ingredients
Servings:
Instructions
  1. Chipotle sauce: Add 3-4 chipotle peppers to the bottom of your Magic Bullet or blender. Add about 1 Tablespoon of the sauce from the can as well. Add your 1/2 cup of mayo and 1/2 cup of sour cream or greek yogurt and blend for about 15 seconds until fully mixed. Pour into a container and put back into the fridge until you're ready to serve. Feel free to add more peppers to the blender for a spicier sauce. Too spicy? Add more sour cream or yogurt to cool it down, but do taste it before pouring into your container.
  2. Cut the fresh or defrosted Mahi Mahi into the bit sized strips for your tacos. Make sure whatever size you pick, that they're all uniform so they cook evenly.
  3. Beat the 2 eggs and add to a shallow dish. I use 3 Marie Callender empty pie tins for my 3 shallow dishes.
  4. Add the 1 cup of flour to your 2nd pie tin.
  5. Add the 1-2 cups of panko to your 3rd pie tin. Put the tins in order next to each other - flour, egg and panko.
  6. Add plenty of oil to your pan so that the bottom of the pan is coated. Heat the oil on medium high while you prepare the fish.
  7. Roll the pieces in flour first, then roll them in the egg, then roll in the panko and set on a board until they're all ready to be put into the pan at the same time.
  8. Cook the fish on one side for about 3-4 minutes until they're golden brown, then turn and do the same with the other side.
  9. Transfer the fish to a small baking pan and I put them on a paper towel on my small pan and pop them into the toaster oven or my large oven at 200 degree, just to keep them warm while you make the 2nd batch in your pan.
  10. Continue this process until all the fish is cooked and on your pan being kept warm.
  11. Chop the cilantro and set aside. Chop your cabbage or lettuce and set aside. Slice or cube your avocado and set aside.
  12. Heat your tortillas one at a time on the burner. I actually light all 5 of my burners and use tongs while turning all 5 to quickly move the process along.
  13. Once your tortillas are ready, you can remove the fish from your toaster oven and start to assemble each taco with the cabbage or lettuce, fish, avocado and then top with the chipotle sauce! It's that easy! Enjoy!
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2 Comments

  1. Jackie Ealy
    March 7, 2016 / 7:22 pm

    Hi Roma. I enjoyed the straightforward way you gave the recipe steps. I’ve written out instructions before and appreciate your simple, straightforward style. Oh, and I’m looking forward to making the tacos! ??❤️

    • Roma Barba
      March 8, 2016 / 11:37 pm

      Thanks so much, Jackie. I hope you enjoy the tacos! xo

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