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!
Servings 10 servings
Ingredients
For the mahi mahi
- 1.25 lb. Mahi mahi, thawed, skin removed, cut into 1-inch pieces
- 1 cup Panko breadcrumbs, toasted
- 1 tbsp olive oil
- 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.
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.1/2 cup ranch, 2 chipotle chiles in adobo, 1 tsp. garlic, minced, 1 lime, juiced, 2 tsp. adobo chipotle chile sauce (use the sauce from the canned chilies)
- Preheat oven to 425°F
- Prepare the mahi: pat mahi pieces dry with paper towels and season with salt and pepper.1.25 lb. Mahi mahi, thawed, skin removed, cut into 1-inch pieces, salt and pepper, to taste
- 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)1 cup Panko breadcrumbs, toasted, 1 tbsp olive oil
- 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.1 tsp. chili powder, 1 tsp. garlic powder, 1/4 tsp. onion powder, 1/2 cup All-purpose flour, 2 large eggs, 2 Tbsp. water, 1/4 tsp. paprika
- 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!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.
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.