Mahi Mahi Burgers with Chipotle Mayo & Cabbage Slaw

About This Recipe

Pan fried taco flavored Mahi Mahi Burgers topped with a quick cabbage slaw, pickled onions, avocado, and chipotle mayo. Leave off the bun for a paleo and Whole30 super easy weeknight summer dinner!

Ingredients

• 1 cup thinnly sliced red onion (200 grams)
• 1 cup water
• 1/2 cup apple cider vinegar
• 1 teaspoon salt
• 1 pound deboned 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 thinnly 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, thinnly sliced (150 grams)
• salt and pepper, to taste
• buns or lettuce wraps for serving

Instructions

1. Make the pickled onions. In a large jar add onions, water, apple cider vinegar, and 1 teaspoon salt. Shake well and set aside.
2. 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 chucky and some texture remains. I did this in two batches to make sure it didn't get too mushy.
3. 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.
4. 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 mintues per side until golden brown and cooked through.
5. 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.
6. Divide cabbage slaw, avoacdo, and pickled onions among the burgers and top with chipotle mayo. Enjoy!