This post has been sponsored by Sprouts. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!
The mahi mahi is coated in a toasted Panko breadcrumb mixture and baked to flaky perfection.
You’re essentially making mahi mahi fish bites to load up in your tacos and piling on all of your favorite taco must-have toppings!
This mahi mahi taco recipe is:
Easy to make
Full of flavor
Fresh and colorful
Baked, not fried or complicated!
Magical with the pink chili sauce
One of my favorite fish taco recipes yet!
*Scroll all the way down for full printable recipe and ingredient list*
Mahi Mahi: fresh, skin removed, cut into 1-inch pieces
Panko breadcrumbs, toasted
Seasonings: salt, pepper, chili powder, garlic powder, paprika and onion powder
Chipotle chiles in adobo & adobo sauce
Tortillas (street tacos, corn or flour)
Garnish ideas: cotija cheese, jalapeno, fresh cilantro, shredded purple cabbage, salsa, avocado, hot sauce, lime wedges, etc.
I bought all of my ingredients for this mahi mahi taco recipe at Sprouts Farmers Market because they have always have a great selection of 100% sustainably sourced seafood in the Butcher’s case and ultra-fresh produce.
Sprouts sources from fisheries that are committed t preserving and protecting the health of our marine and freshwater ecosystems and the wellbeing of fishery-dependent communities which I love.
With lent quickly approaching you’ll have to be sure to stop to the Butcher’s case and check out the delicious seafood to choose from!
How to make this mahi mahi taco recipe:
Make the pink chili sauce: combine ranch, adobo chiles, adobo sauce, garlic and lime juice in a food processor until blended. Spoon sauce into a bowl & place in fridge.
Cut the mahi mahi into 1-inch pieces and pat dry with paper towels.
Season mahi mahi with salt and pepper.
Line up dredging station in the following order: flour, egg wash, panko breadcrumb mixture.
Dip mahi pieces in flour first, then in egg wash, and lastly in the panko breadcrumbs.
1.25lb.Mahi mahi, thawed, skin removed, cut into 1-inch pieces
1cupPanko breadcrumbs, toasted
salt and pepper, to taste
For the Pink Chili Sauce
2chipotle chiles in adobo
2tsp.adobo chipotle chile sauce (use the sauce from the canned chilies)
Assembling the tacos:
10-12 corn or flour tortillas. Garnish ideas: cotija cheese, avocado, purple cabbage, Pico de Gallo, lime wedges, fresh cilantro, sliced jalapeno, diced red onions, hot sauce, etc.
Prevent your screen from going dark
Make the pink chili sauce first: In a food processor, add the ranch, adobo chilies and sauce, lime juice and garlic. Pulse until completely blended. Place in fridge until ready to serve with tacos.
Preheat oven to 425°F
Prepare the mahi: pat mahi pieces dry with paper towels and season with salt and pepper.
Toast the Panko breadcrumbs: heat 1 Tbsp. olive oil in a medium non-stick skillet on medium-high heat. Add the Panko to the pan and cook, stirring occasionally, for 3-5 minutes or until they become golden.Remove from pan and transfer to a shallow dish. (Be careful, Panko can burn easily so keep your eye on it)
Set up the dredging station: Grab 2 more shallow bowls. Place the flour in the first shallow bowl. In the second shallow bowl, whisk together the eggs with water.The Panko will be in the third shallow bowl. Add the chili powder, garlic powder, onion powder and paprika to the breadcrumbs and whisk to combine.
Dredge the pieces of mahi mahi in the flour first, shaking off any excess. Then dip in the egg, and lastly coat in the Panko. Place mahi mahi on a lined baking sheet.(Pro tip: use your left hand for handling dry ingredients and right hand will be your wet hand for transferring mahi from egg to breadcrumbs)
Repeat with remaining fish.
Bake for13-15 minutes or until an internal temperature of 145°F is reached.
To assemble: layer mahi pieces on tortillas and drizzle pink chili sauce on fish. Garnish with your favorite tacos toppings and enjoy!
We like using the street taco size tortillas, however regular size works great too.
You can substitute the ranch in the sauce with mayonnaise or Greek yogurt.
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
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