Servings: 1, 4 Tacos
- 4.5 oz Mahi (1 medium fillet)
- 20 g Red Cabbage, shaved (about 1/4 cup)
- 4 Cherry Tomatoes, sliced
- 15 g Shallot, shaved (half a shallot)
- 2 g Cilantro, chopped (about 2 tbsp)
- 15 g Jalapeno, sliced (half a jalapeno
- 35 g Avocado, sliced (1/4 avocado)
- 1/2 cup Panko Bread Crumbs
- 1/4 cup All Purpose Flour
- 1 Egg
- 2 tbsp Water
- 2 tsp Lemon Pepper
- 4 Street Taco Flour Tortillas
- 2 tsp Sriracha Mayo
- 1 Lime, squeezed
- 2 cups Vegetable Oil
- Prep your fish coating ingredients: I like to use three small rectangular tupperware dishes. In one dish I put the flour, another the panko, and the last the egg. But if you don’t have 3 tupperware dishes, you can use a bowl for the egg and a large plate for the flour and panko. On the large plate put the panko on one side and the flour on the other, you do not mix the panko and the flour together.
- In your dish or bowl with the egg add the water and the lemon pepper seasoning, then whisk those ingredients together until well incorporated.
- Clean your fish fillet and cut long ways (with the grain of the fish) into 1/4 inch strips. You should have about 4 slices per fillet, enough for 1 per taco.
- Now its time to coat your fish. Pick up one strip of mahi and place it in your flour, press it into the flour and turn it around on all side so each side is coated in flour. Then move it to your egg bowl, submerge it in the egg wash ensure the entire piece of fish is now with egg. (Tip don’t handle the fish too much in the egg wash or your flour coating will begin to come off.) Next take that flour/egg covered piece of fish and put it in the panko, again pressing it down and turning over on each side ensuring that all sides and ends are covered in panko. Once this is done place this panko encrusted piece of fish and place it on a paper towel lined plate. Then continue step 4 with all slices of fish.
- Once you have finished coating the fish you will want to heat a large deep dish pan on your stove to medium heat with the vegetable oil in the pan. I use a 9 inches pan that has 2 inch sides, but you can really use anything that will hold the oil in the pan. (Tip, for a healthier version you can forgo the pan and oil and choose to bake the fish at 350 degrees for 15-20 minutes, or you can also air fry them if you have an air fryer.) The day I made these I had room in my marcos for extra fat and chose to do them the fattier way…by frying them. Removing the oil reduces the fat macros buy 7g of fat per taco.
- While you are waiting for you pan of oil to heat up or your oven to come to temperature, prep all of the taco toppings: Shaving your red cabbage and shallots, slicing your tomatoes, jalapenos, and avocados, and chopping your cilantro.
- Now its time to cook your fish. If using the oven, place your fish on a baking sheet lined with tin foil and bake until the exterior is golden brown. flipping about half way thru. If using an air fryer follow the instructions of your air fryer. If you are going to deep fry them like me, then test your oil to ensure it is warm enough, it should be at 375 degrees. If you do not have an oil thermometer, put a small piece of panko crumb in the oil, the oil should begin to bubble around it, but not start to splatter, it should be like a rolling boil around the piece of panko. Once you have the right temperature place all of the fish fillets in the oil. You should see the fish crust begin to turn golden brown, you will allow the fish to cook for about 2 -3 minutes and then you will flip it over. If you fish seems to be cooking too fast then turn the heat down. Once you have flipped your fish over, allow them to cook for another 2 minutes. Your fish strips should be cooked perfectly, remove them from the oil and place back on your paper towel lined plate to allow some of the oil to drain off.
- Now to assemble your tacos: First drizzle a little sriracha mayo on each taco shell. Then top with shaved red cabbage and sliced avocado. Now place one piece of fish into each taco, and top with sliced jalapeno, tomato, shallot, and cilantro. Then squeeze a little lime juice into each taco.
- Enjoy the most flavorful, crunchy, fish tacos you’ve ever had!
This recipe is for 1 serving of 4 fish tacos, to increase add one fish fillet per person and multiply all other ingredients by the number of people you wish to serve. Or just wing it, this is a very easy recipe to wing…just be sure to have enough fish.
Kcals: 256g / 11.7g P / 22 g C / 11.2g F, per taco