Mahi Mahi Tacos

Mahi Mahi Tacos


For 2 Serving(s)

    Mahi Mahi

  • 1.25 LB Mahi Mahi
  • 1 Large Egg
  • 1 Cup Almond Flour
  • 0.67 Cup Finely Shredded Coconut (Unsweetened)
  • 0.75 Teaspoon Salt
  • 0.25 Teaspoon Pepper
  • 0.25 Cup Of the Country Farms MCT Oil
  • 4 Small Whole Wheat Flour Tortillas
  • 4 Lime Wedges
  • 0.5 Cup Shredded Lettuce
  • 0.5 Cup Chopped Tomatoes

    Taco Sauce

  • 0.5 Cup Sour Cream
  • 0.33 Cup Mayonaise
  • 2 Tablespoon Lime Juice
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Sriracha Sauce


Cut mahi mahi into 2-inch pieces. Pat dry with a paper towel. Whisk egg in large shallow bowl. In another bowl combine almond flour, coconut, salt and pepper. Heat 2 tablespoons of Country Farms MCT Oil in a large skillet over medium heat. Gently add the fish pieces to the egg, one piece at a time. Then dip the fish into the flour mixture, until coated on all sides. Transfer fish pieces to skillet and cook 2 to 4 minutes per side. Crust should be a light golden brown. Transfer to plate and blot with paper towels, if necessary.

Combine all the taco sauce ingredients in a medium bowl and whisk together until well blended. Add shredded lettuce in flour tortilla, then place cooked mahi mahi on top, squeeze lime on top and desired amount of sauce.