Mahi Mahi Tacos
This Mahi Mahi Tacos with Greek yogurt sauce is simple, quick, and healthy. Tacos are ready in under 30 minutes therefore perfect for a quick weekday dinner.
Equipment
- 1 food processor or blender
- 1 baking sheet
Ingredients
- mahi mahi fish
- ½ cup flour
- 1 large egg
- ½ cup breadcrumbs
- 1 teaspoon paprika
- ½ teaspoon chili powder
- salt & pepper
- 1 tablespoon water
For the sauce
- ½ cup greek yogurt
- 2 cloves of garlic, minced or chopped
- 1 lime, juiced
- 3 chipotle peppers in adobe
- 3 teaspoon sauce from the chipotle peppers in adobe
For assembling
- 6 almond flour tortillas
- red cabbage
- jalapeno
- lime
- cilantro
Instructions
- Preheat the oven to 425 degrees F.
- Pat dry the fish with paper towel and cut into bite size pieces, about 1-2 inches.
- Gather 3 bowls: in the first bowl add the flour, in the second bowl crack an egg and add 1 tablespoon of water and whisk, in the third bowl add the breadcrumbs and seasoning. You'll have an assembly line!
- Dredge the fish in flour first, then egg, then bread crumbs and place on a baking pan. Repeat this process until you're done with all of the fish. Bake the mahi mahi for 15 minutes or until the internal temperature reaches 145 degrees F.
- In a blender or food processor, add all of the ingredients needed for the sauce and blend until smooth and blended.
- To assemble the Mahi Mahi Tacos, place the mahi mahi onto tortilla and top it off with your favorite toppings, I used red cabbage, cilantro, jalapeño, and squeezed lime juice.