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!