Mahi Fish Tacos With Mango Salsa

If you’re fishing for deliciously unique, yet healthy Taco Tuesday recipe ideas, then how about some homemade Mahi Mahi Fish Tacos topped with sweet and spicy mango salsa? Battered and breaded with coconut flour and sweetened corn flakes, this gluten-free recipe will definitely give your Taco Tuesday dinner guests a little something to taco ‘bout!

Corn Flake Crusted Mahi Fish Tacos with Mango Poblano Salsa (Sneaky Gluten Free)

Ingredients for the Fish

Ingredients for the Salsa

Directions

Heat oven to 350 degrees Make the salsa. Juice the limes into a medium sized bowl. Add the red onion and garlic to the bowl. Let it sit for a couple minutes to “cook” in the acid from the limes. Add the pepper, mango, bail, and cilantro. Season with salt, pepper, and red pepper flakes. Set aside. Make the fish. In 3 separate bowls, separate your corn flakes, flour and eggs. Whisk the eggs with a tablespoon of water until the yolks and whites are well combined. Batter each fish stick in the coconut flour. Once all the fish have been completely coated, dip each fish stick into the egg then coat them completely in the corn flakes. Heat your oil in a skillet until it gets hot (about 5 minutes) Season your oil with a pinch of red pepper flakes and smashed garlic clove for a little more kick and depth of flavor. Once the oil is hot, gently “swim” each of your corn flake coated fish sticks in the oil. I fit about 5 at a time in my skillet. It’s important for there to be an equal amount of space between each fish stick so they get an even amount of heat and crips up, so don’t over crowd! They’ll end up soggy and oily if you have too many fish sticks in at a time! After about 2 minutes, flip the sticks to brown the other side (you’ll know it’s time to flip when you can see a nice golden brown around the bottom edges. Cook for about 2 more minutes then remove the fish from the oil and allow them to cool on a paper towel to catch the oil drippings. Pop the corn tortillas in the oven for about 5 minutes until they are a little crunchy (I throw them in naked without a sheet pan and let the wires from the stove create cool organic shapes) Assemble your tacos! I recommend layering the tortilla with some salsa then fish, plus a tiny bit more salsa on top with a sprinkle of fresh herbs.

For Chef Alexandra Rath, what started as a passion for health and nutrition grew into a desire to bring her knowledge and love for cooking into people’s homes. She has a passion for supporting local organic farms and has developed relationships with local purveyors to bring the freshest and most nutritious fruits, herbs and vegetables to her clients’ homes. Her passion for healthy, flavorful food has led her to a career as a personal chef for top athletes from the MLB, NHL and NFL today.

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Spice Up Taco Tuesday With This Recipe for Mahi Mahi Fish Tacos With Mango Salsa

Spice Up Taco Tuesday With This Recipe for Mahi Mahi Fish Tacos With Mango Salsa

Corn Flake Crusted Mahi Fish Tacos with Mango Poblano Salsa (Sneaky Gluten Free)

Ingredients for the Fish

Ingredients for the Salsa

Directions

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