One of my favorite easy dinners is baked fish from the Trader Joe’s Freezer section – I usually go for the Salmon or Mahi Mahi – with a side of steamed spinach or broccoli. While this healthy meal usually does the trick, Sometimes you just need to spice things up a bit. Which, is exactly what I did with this meal. Inspired by the mango I had ripening on my counter and the fish I had in the freezer, I created these Coconut and Cornmeal Breaded Mahi Mahi Tacos with Mango Fruit Salsa.
This dish may sound intimidating, but it’s actually fairly easy to make and very quick. Here is everything you need for a dinner for 2:
Coconut-Breaded Mahi Mahi Tacos with Mango Salsa
- 2 fillets of Mahi Mahi – Sliced horizontally into 4-5 pieces each
- 3/4 cup corn meal (I used Jiffy cornbread mix)
- 1/2 cup unsweetened shredded coconut
- 2 eggs
- 1 cup flour
- 2 tbsp olive oil
- 1 ripe mango
- 1 avocado
- 1/2 cup grape tomatoes
- 1/4 cup chopped fresh cilantro
- 1 lime
- 4 small corn tortillas
Find 3 shallow bowls. whisk eggs in one, flour in another and the cornmeal with coconut in the third. Make sure fish is completely defrosted and patted dry. Coat each piece in flour, then in the egg, next roll the fish in the coconut mixture until completely covered and set aside on a clean plate. Repeat with each piece of fish.
Next, heat the oil olive in a large frying pan and place all of the fish in the pan. Cook on each side for 2-3 minutes until all sides of the fish are browned.
To make the mango salsa, you will need one large bowl. Cut the mango into small chunks and place in the bowl. Slice the 1/2 cup of grape tomatoes and add to the mango. Cut avocado into chunks, add to the bowl as well. Add the coarsely chopped cilantro and squeeze the juice of one lime into the bowl (I squeezed the lime into a separate bowl first to avoid getting the seeds in the salsa.) Mix the salsa gently with a spoon to avoid mashing the avocado or mango. Set aside until fish is done.
While the fish continues to cook, place the 4 tortillas on a damp paper towel and microwave for 20 seconds just to soften and warm them before serving.
To plate your meal, place the tortilla on the plate and add 2 or 3 pieces of fish on top. Next spoon a very generous amount of mango salsa on top and enjoy! As you can see, these tacos truly are over flowing, so be prepared to eat with a knife and fork instead of picking them up like a traditional taco.
I absolutely love this meal. The coconut breading gives the fish a very flavorful crispiness, while the mango salsa gives it a fresh punch. This is a meal that leaves you feelings satisfied but still with room for dessert…which, we know is very important!