Ingredients
For 2 Serving(s)
- 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
Mahi Mahi
- 0.5 Cup Sour Cream
- 0.33 Cup Mayonaise
- 2 Tablespoon Lime Juice
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Sriracha Sauce
Taco Sauce
Directions:
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.