Jamaican Me Nuts Mahi Mahi Tacos with Tropical Fruit Salsa
Take your taste buds on a tropical vacation with these irresistible Jamaican Me Nuts Mahi Mahi Tacos with Tropical Fruit Salsa! Perfectly crispy Mahi Mahi fillets are crusted in a unique blend of crunchy macadamia nuts, shredded coconut, and panko breadcrumbs, delivering a delightful nutty flavor and golden texture. Paired with a vibrant homemade tropical fruit salsa featuring sweet pineapple, juicy mango, and zesty lime, this recipe offers a fresh, tangy contrast that will have you coming back for more. Served on warm corn tortillas and optionally topped with creamy avocado slices, these tacos are a tantalizing fusion of island-inspired flavors and textures. Quick to prepare and sure to impress, they’re an unforgettable dinner idea to bring a taste of the tropics to your table. Perfect for seafood lovers and taco enthusiasts alike!
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Recipe Information
Ingredients
- 4 pieces (4-6 oz each) Mahi Mahi fillets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 0.5 cup Unsweetened shredded coconut
- 0.5 cup Chopped macadamia nuts
- 0.5 cup Panko breadcrumbs
- 3 tablespoons Vegetable oil
- 8 Corn tortillas
- 1 cup Pineapple, diced
- 1 cup Mango, diced
- 0.5 cup Red bell pepper, finely diced
- 0.25 cup Red onion, finely diced
- 0.25 cup Fresh cilantro, chopped
- 2 tablespoons Lime juice
- 0.25 teaspoon Salt (for salsa)
- 1 sliced Avocado slices (optional)
Instructions
Season the Mahi Mahi fillets with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Set up a breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, shredded coconut, and chopped macadamia nuts.
Dredge each Mahi Mahi fillet in the flour, shaking off the excess. Next, dip it in the beaten eggs, then coat it fully in the coconut/nut/breadcrumb mixture, pressing lightly to help the coating adhere.
Heat 3 tablespoons of vegetable oil in a large skillet over medium heat. Cook the fillets for 3-4 minutes on each side, or until the coating is golden brown and the fish flakes easily with a fork. Remove from heat and set aside.
In a bowl, combine the diced pineapple, diced mango, red bell pepper, red onion, chopped cilantro, lime juice, and 0.25 teaspoon of salt to make the tropical fruit salsa. Mix well.
Warm the corn tortillas in a dry skillet or microwave until pliable.
Assemble the tacos by placing a piece of nut-crusted Mahi Mahi on each tortilla. Top with a generous spoonful of tropical fruit salsa. Add avocado slices if desired.
Serve immediately and enjoy the tropical flavors!
Nutrition Facts
Calories |
832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 920 mg | 40% | |
| Total Carbohydrate | 88.0 g | 32% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 15.1 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 163 mg | 13% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1052 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
