Coconut Crusted Mahi Fish on Grainless Tortillas
A must-have for #TacoTuesday!
Ingredients
Coconut Tortillas :
- 4 egg whites
- 1/4 cup homemade almond milk
- 2 tbsp. melted coconut oil
- 2 tbsp. coconut flour
- 1 tbsp. fresh lime juice
- 1/4 tsp. of sea salt
- Ground cumin
Mango Basil Sauce:
- 1 ripe mango
- 1/4 cup filtered water
- 2 tbsp. extra virgin olive oil
- 1 tsp. apple cider vinegar
- handful fresh basil
- 1 tsp. sea salt
- Ground pepper
- Paprika
- 1/2 tsp Turmeric
Toppings:
Topped off with avocado, beets and fresh mango!
Instructions
Coconut Tortillas:
- In a large bowl whisk together, 4 egg whites, 1/4 cup homemade almond milk, 2 tbsp. melted coconut oil, 2 tbsp. coconut flour, 1 tbsp. fresh lime juice, 1/4 tsp. of sea salt and ground cumin⠀
- Heat a skillet over medium heat and melt coconut oil. Pour in about 2 tbsp. of batter into the skillet to create a 5” tortilla. When the edges start browning, flip them over⠀
Mango Basil Sauce:⠀
- In a food processor, combine 1 ripe mango (peeled and cut), with 1/4 cup filtered water, 2 tbsp. extra virgin olive oil, 1 tsp. apple cider vinegar, handful fresh basil, 1 tsp. sea salt, ground pepper, and paprika, and turmeric
- Pour or dip your sauce
Note:
The Mahi Mahi in this photo was coconut crusted and then air fried. You can prepare your fish however you like!
Recipe and image contributed by @foodieforcrohnies