Panko Crusted Mahi Mahi Taco Recipe
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This isn’t your average mahi mahi taco recipe! These mahi mahi tacos are quite simple to prepare and there’s no grilling or messy frying required.
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!
Ingredient Notes
*Scroll all the way down for full printable recipe and ingredient list*
- Mahi Mahi: fresh, skin removed, cut into 1-inch pieces
- Flour
- Panko breadcrumbs, toasted
- Seasonings: salt, pepper, chili powder, garlic powder, paprika and onion powder
- Eggs
- Ranch
- Chipotle chiles in adobo & adobo sauce
- Lime juice
- Garlic
- 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.
- Bake for 13-15 minutes at 425°F
- Assemble tacos and serve with pink chili sauce.
What to serve with fish tacos:
- Cilantro Lime Rice
- Pineapple Margarita
- Texas Caviar
- Blood Orange Margarita
- Shredded Beef Tacos (if you aren’t feeling like mahi mahi!)
- Maryland Crab Cakes
the goods
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Panko Crusted Mahi Mahi Tacos
Ingredients
For the mahi mahi
- 1.25 lb. Mahi mahi, thawed, skin removed, cut into 1-inch pieces
- 1 cup Panko breadcrumbs, toasted
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. paprika
- salt and pepper, to taste
- 1/2 cup All-purpose flour
- 2 large eggs
- 2 Tbsp. water
For the Pink Chili Sauce
- 1/2 cup ranch
- 2 chipotle chiles in adobo
- 2 tsp. adobo chipotle chile sauce (use the sauce from the canned chilies)
- 1 tsp. garlic, minced
- 1 lime, juiced
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.
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- 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!
Video
Notes
- 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.
This was so good! I rubbed some coconut oil on the baking tray as well. Turned out delicious!
That’s a good idea! Thank you so much Morgan, glad you enjoyed them! 🙂 xo, Tawnie
That pink chili sauce is soooo good! Love this recipe!
Oh I’m swooning over that seasoned crispy panko crust! Yum!
I love fish tacos. The chili sauce makes them perfect.
Hubby has gone Mahi fishing with the goal of making this recipe tonight! Cannot wait!
I’ve been looking for the best mahi mahi recipe for fish tacos and the photos sold me! Delicious.