- 1 cup thinly sliced red onion (200 grams)
- 1 cup water
- 1/2 cup apple cider vinegar
- 1 teaspoon salt
- 1 pound de-boned and skin removed raw mahi mahi
- 1/4 cup almond flour + more for coating
- 1 large egg, whisked
- 1 1/2 tablespoons taco seasoning
- 1 tablespoon avocado oil
- 2 cups thinly sliced cabbage (200 grams) (I used a mix of red and green)
- 2 tablespoons packed fresh cilantro
- 1 tablespoon lime juice
- 1/4 cup spicy chipotle mayo
- 1 large avocado, thinly sliced (150 grams)
- salt and pepper, to taste
- buns or lettuce wraps for serving
Make the pickled onions. In a large jar add onions, water, apple cider vinegar, and 1 teaspoon salt. Shake well and set aside. Make
the mahi mahi burgers. Roughly cut mahi mahi and add half to a food
processor. Pulse 3-4 times until broken down, but still a little chunky
and some texture remains. I did this in two batches to make sure it
didn't get too mushy. Add
mahi mahi to a bowl with the almond flour, egg, taco seasoning, and
salt and pepper. Mix to combine and form into 4 equal sized patties. The
mixture will be fairly wet. Coat each patty with a little more almond
flour on each side. Heat
up a large sauté pan over medium-low heat. Add oil and let it get hot.
Add burgers, spreading them out evenly, and cook for 3-4 minutes per
side until golden brown and cooked through. While
the burgers cook, make the cabbage slaw by mixing together the cabbage,
cilantro lime juice, and salt and pepper. Prep the rest of your
toppings if needed. Divide cabbage slaw, avocado, and pickled onions among the burgers and top with chipotle mayo. Enjoy!
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