Crispy Mahi Mahi Fish Tacos with Mango-Habanero Pico de Gallo Recipe

Crispy Mahi Mahi Fish Tacos with Mango-Habanero Pico de Gallo Recipe

Serves: 4

Enjoy a tropical twist on taco night with our Crispy Mahi Mahi Fish Tacos, accompanied by a vibrant Mango-Habanero Pico de Gallo. This delicious fusion of flavors brings a fresh, spicy kick to each bite, perfect for any occasion that calls for something uniquely flavorful and satisfying.

Ingredients:

For the Mahi Mahi:

4 Mahi Mahi fillets
1/2 cup Panko breadcrumbs
1/2 cup coconut flakes
1/4 cup finely chopped macadamia nuts
2 eggs, beaten
10-12 corn tortillas

For the Mango-Habanero Pico de Gallo:

1 large green tomato, diced
1 large red tomato, diced
1 large mango, peeled and diced
1 habanero pepper, finely diced
1/4 poblano pepper, finely diced
1 tablespoon apple cider vinegar
1 teaspoon honey
1/2 bunch fresh cilantro, chopped
Juice of 6 limes

Instructions:

Preheat the oven to 375°F (190°C).
Prepare the Mahi Mahi:
- Set up a breading station with one bowl for beaten eggs and another for a mixture of Panko breadcrumbs, coconut flakes, and finely chopped macadamia nuts.
- Dip each Mahi Mahi fillet first in the egg, then in the breadcrumb mixture, ensuring it is well coated.
- Place on a parchment-lined baking sheet and repeat with all fillets.
- Bake for 22 minutes or until the coating is golden and crispy.
Make the Mango-Habanero Pico de Gallo:
- In a medium bowl, combine diced green and red tomatoes, mango, habanero, and poblano peppers.
- Add the juice of 5 limes, apple cider vinegar, honey, and chopped cilantro. Mix thoroughly to combine.
Warm the Tortillas:
- Lightly char each tortilla on an open flame on the stove, being careful to slightly crisp the edges without burning.
Assemble the Tacos:
- Once the Mahi Mahi is cooked and slightly cooled, chop it into bite-sized pieces.
- Load each tortilla with a generous portion of fish, top with Mango-Habanero Pico de Gallo, and squeeze extra lime juice over the top if desired.