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From Frozen to Fish Tacos

I wish I could say this was one of those well thought out, pre-planned dinners, but this recipe was the result of me thawing out the first protein I could grab from the freezer (mahi mahi) and seeing what else happened to be in the fridge that could accompany it.

This meant salsa, an avocado, fresh-ish corn tortillas, and romaine.

Enter the fish taco.

I love, love, love this recipe!

You can make the fish as spicy as you want and can totally adapt it for a healthier fish stick alternative for the kiddos too! Don’t have the mahi mahi? Any white fish will work. Take a lesson from me and just use what you have on hand.

For more of Taylor’s recipes, visit thelittlechefthatcould.com.

Crunch Mahi Mahi Tacos

Taylor Grant Greenberg

Ingredients

1 pound of mahi mahi

½ tbsp cumin

zest from 1 lime

1 tablespoon garlic powder

1 ½ cups of panko bread crumbs (I used GF)

1 egg

corn tortillas

Toppings:

salsa

avocado

shredded Romaine

crumbled feta

plain Greek yogurt

Servings: 2

Difficulty: easy

Directions

• Slice the mahi mahi into strips, about the width of your thumb

• Season the mahi mahi with the cumin and lime zest and let sit for 5 minutes

• Scramble the egg with 1 tablespoon of water and in a separate bowl, add the garlic powder and the panko

• Place individual mahi mahi strips in the egg mixture, coating it well

• Place each strip into the panko mixture, making sure each piece is evenly coated

• Once evenly coated, place each piece on a parchment paper lined cookie sheet (you can spray with olive oil, too)

• Spray the fish sticks with olive oil

• Bake at 400 degrees for 5 to 7 minutes, and flip each fish stick once. Cook another 4 to 6 minutes until golden brown

Time to serve! Place each fish stick on a corn tortilla with desired toppings!