Fish tacos hold a special place in my heart. I rarely have them and whenever I do I absolutely love them. The best ones are usually the beer battered and fried ones… but its almost bikini season people. With a little panko bread crumbs, this mahi mahi bakes perfectly and still has crunch to it. I also just learned recently about browning the breadcrumbs before baking and it kind of changed my life. And if you can get your hands on some perfect avocados… those are a must. Something about creamy avocado just completes a taco in my eyes. Also, I once again have substituted greek yogurt for sour cream! It is so nice to have it on hand and can make any meal that calls for mayo or sour cream much healthier. This is also another Trader Joes recipe because everything in it is from TJs. The Mahi-Mahi is in their frozen section, the tortillas are their corn and wheat tortillas, and the avocado, lime, panko, Greek yogurt and lettuce are all from there as well. You may have these ingredients on hand and can use any variation of them. Different fish, seasonings and tortillas can all be used and still make this taco perfect. You will love the creamy bite of the crema as it marries so well with the crispy fish.
First, spice up that fish!
Then coat with toasted panko bread crumbs.
Bake the fish, then assemble! Also, you should probably enjoy these with some Rosé.
Top with lettuce for a little crunch.
Best to enjoy on a warm night at sunset.
YUM! (Pardon the lack of a fresh mani.)Print
Baked Mahi Mahi Tacos w/ Lime Crema
- 3 fillets of Mahi Mahi
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 lime
- pinch of salt
- 1 cup panko bread crumbs
- 1/4 cup plain greek yogurt
- shredded lettuce
- Preheat oven to 400 degrees. Cut Mahi Mahi into bite sized pieces and place in a bowl. Add the garlic powder, paprika, the juice of half a lime, salt and pepper. Let sit while the oven preheats.
- Pour bread crumbs onto a cookie sheet and toast in the oven until lightly browned. Keep and eye on them as they can burn quickly. Remove the breadcrumbs and let cool slightly. Take the mahi mahi and coat with breadcrumbs, pressing each piece into the crumbs to cover completely. Place fish on a cookie sheet fitted with parchment paper. Bake the fish for 12 minutes.
- For the lime crema, combine the greek yogurt with the juice of half a lime and some salt and pepper in a small bowl. Assemble tacos and top with crema!