My Maui Mahi Tacos

Fresh caught Mahi Mahi

Cabbage

Lime

Egg

 Blue Corn Tortillas

Louisiana Hot Sauce

Grapeseed Oil Veganaise

Avocado

Blue Corn Chips

Grind up the chips to cover the fish

You'll need 3 bowls, one for the beaten egg, one for the blue corn chip coating, and the last for the  flour.  I added seasoning to the flour, a mix of cayenne and cracked pepper.  

Cut the fish into 1/2" strips.  They fit into the taco best when in strips.

The order for coating the fish is flour, egg, then corn chip.

Make sure your oil is hot and ready to go before you get'm in.  They'll brown right up and get crispy on the outside.

I call the white sauce, the "Hiki No" sauce.  Mix the "mayo" and squeezed lime juice, add some heat with cayenne or hot sauce.  Mix portions to taste.

Fish golden and crispy, ready for your belly.

Layer with fish, cabbage, salsa or chopped tomato, Hiki No sauce, and avocado.  I usually run a good squeeze of lime over the finished product.

Enjoy!