Wash hands with soap and water. Wash and dry the produce. Preheat the oven to 450 degrees. Grease a baking sheet. Slice the tomato. Halve and juice the lemon.

In a small bowl, combine ¼ cup mayonnaise, the garlic, a pinch of salt, and enough lemon juice to reach desired smooth sauce consistency. Skip this step if making the recipe egg-free.

Place potatoes in a microwave-safe bowl and cover with a damp paper towel. Microwave for 6-8 minutes until tender. Place potatoes on the baking sheet and use a glass to smash each potato. Drizzle with oil and season with salt and pepper. Roast 10-15 minutes until golden brown.

Heat a little oil in a large skillet over medium-high heat. Season the mahi mahi with the spice blend, then press breadcrumbs into both sides (always wash hands before and after handling raw fish). Brown the fish on each side until browned and cooked through.

Toast the buns in the oven for a few minutes. Top buns with guacamole, fish, and tomato, then the second bun. Serve with potatoes and sauce (if desired). This recipe makes 8 servings. Refrigerate leftovers within 2 hours.