Panko Crusted Mahi Mahi Taco Recipe

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:

1. 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.
2. Cut the mahi mahi into 1-inch pieces and pat dry with paper towels.
3. Season mahi mahi with salt and pepper.
4. Line up dredging station in the following order: flour, egg wash, panko breadcrumb mixture.
5. Dip mahi pieces in flour first, then in egg wash, and lastly in the panko breadcrumbs.
6. Bake for 13-15 minutes at 425°F
7. Assemble tacos and serve with pink chili sauce.

the goods

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PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or Instagram. Sign up for my email list, too!

Panko Crusted Mahi Mahi Tacos

These Mahi Mahi Tacos are fresh, flavorful and easy to make. We love them loaded up with Pico de Gallo, avocado, adobo sauce, a squeeze of lime and cotija cheese!

4.91 from 11 reviews

Print Recipe Pin Recipe Rate

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 10 servings

Author: Tawnie Graham of Kroll’s Korner

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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.

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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.

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Hi, I’m Tawnie!

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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