Fried Mahi Mahi Fish Tacos
Fried Mahi Mahi Fish Tacos are golden, crunchy, and full of flavor. The tender, flaky fish is coated in panko and fried until crispy. Top them with your favorite toppings for a quick and tasty dinner!
Ingredients
Taco Sauce
- ¾ cup sour cream
- 1 teaspoon taco seasoning
- 1 tablespoon lime juice
- 1 teaspoon hot sauce or to taste
- 1 minced garlic clove or ½ teaspoon garlic powder
- salt to taste
Fish Tacos
- 1 ¼ pounds skinless mahi mahi fillets, defrosted, (or other white fish like red snapper, yellowtail, cod, or halibut)
- 3 tablespoons taco seasoning (one packet or recipe in notes)
- 1-2 eggs, beaten (brush fish with mayo if you don't have eggs)
- 1 ½ cups panko breadcrumbs, or any breadcrumbs you have
- 12 small (6 to 8-inch) tortillas
- vegetable oil, avocado oil, or coconut oil for frying
- 1 fresh lime, cut in half
Taco Toppings
- 2 cups shredded lettuce or cabbage
- ½ cup chopped cilantro
- 1 cup diced tomatoes or salsa
- 2 limes, cut into wedges, for serving
Instructions
- Mix the sour cream, taco seasoning, lime juice, hot sauce, garlic and a little salt in a small bowl. Cover and refrigerate until ready to use.
- Rinse the fish under running water, pat dry, and cut into 1-inch cubes.
- Sprinkle taco seasoning on all sides of the fish.
- Set up two medium bowls—one with beaten eggs (or mayo) and another with panko breadcrumbs.
- Dip the seasoned fish in the eggs and then in the panko, pressing gently so it adheres.
- Heat ¼ inch of oil in a large skillet over medium-high heat. Fry the fish in batches until golden brown and crispy, about 2–3 minutes per side. Drain on paper towels. Squeeze half a lime over the fish while its hot.
- Warm the tortillas in a dry skillet for 15 seconds per side.
- Fill each tortilla with shredded cabbage and crispy fish.
- Top with chopped cilantro, diced tomatoes, and drizzle with taco sauce.
- Serve immediately with lime wedges on the side.
Notes
Homemade Taco Seasoning
You can make your own taco seasoning by mixing these ingredients together. Or, you can just use a packet of your favorite taco seasoning.
- 1 tablespoon chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon onion powder
- ½ teaspoon ground oregano
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- Store leftover fish in an airtight container in the fridge for up to 2 days.
- Store the pink sauce in the fridge in an airtight container for up to 5 days.
- Warm the fish in a dry skillet over medium heat for 2–3 minutes to crisp it back up.
- The fish can be stored in the fridge for days.
- Cilantro Lime Crema, sour cream, or Mexican crema
- Mexican Slaw for Fish Tacos
- Pico de Gallo
- Mango Pico de Gallo or diced mango
- Guacamole or sliced avocado
- Shredded cheese: cotija, queso fresco, or cheddar
- Pickled onions
- Sliced jalapeño or habanero chili peppers
Nutrition
Calories: 421.4kcalCarbohydrates: 46.7gProtein: 30.3gTotal Fat: 13gSaturated Fat: 5.4gCholesterol: 149.1mgSodium: 578.6mgPotassium: 848.7mgFiber: 6.1gSugar: 5.9gNet Carbohydrates: 40.6g
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