Copycat CPK Mahi Mahi Tacos

Copycat CPK Mahi Mahi Tacos


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Here is a copycat recipe for California Pizza Kitchen Mahi Mahi Tacos. Try out this awesome summer recipe today!

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Chicago, IL

Time needed

30 min preparation + 20 min cooking

Serving Size / Yield

8-10 servings


  • 2 lb Mahi Mahi, skinned, boned, & cleaned, cut in 1-oz strips
  • 2 C All-Purpose Flour
  • 3 Eggs, lightly beaten
  • 4 tbs Water
  • 2 C Panko Breadcrumbs
  • Kosher Salt & Freshly Ground Black Pepper
  • Vegetable Oil, for frying
  • 1 C White Rice
  • 10 small Corn Tortillas, warmed
  • ¼ head Cabbage, finely shredded
  • ¼ head Radicchio, finely shredded
  • 3 Green onions, finely chopped
  • Masago, for garnish
  • Dressing:
  • 1 C Ranch Dressing
  • 5-8 tbs Sriracha Hot Sauce, or more to taste
  • Kosher Salt & Freshly Ground Black Pepper

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Begin this recipe by preparing your fish. Set up a breading station with the flour in one bowl, the lightly beaten eggs mixed with four tablespoons of water in another, and the breadcrumbs in the last. Season the fish cutlets with salt and pepper before dredging the fish first in the flour, followed by the egg, and lastly with the breadcrumbs. Once all the fish pieces are breaded, heat about two inches of oil in a Dutch oven until the temperature reaches 375 degrees for frying.

In the meantime, prepare your rice according to package directions. Next, make your dressing. Combine the ranch and Sriracha hot sauce in a small bowl, adding about a tablespoon of Sriracha at a time if you fear the heat. Add more as needed and season with salt and pepper. Set in the refrigerator until ready to use.

Once the oil is hot, fry the fish in batches until the breading is a light golden brown. Remove from the oil and let drain on paper towels. Once all the fish is finished frying, begin assembling your tacos. Begin with a small scoop of cooked white rice, followed by your mahi mahi. Top with the cabbage, radicchio, and green onion. Serve with lime wedges and your Sriracha-Ranch sauce.

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