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Yayo's Mahi Mahi Fish Tacos
Recipe courtesy Yayo's OMG
- Total Time:
- 25 min
- Prep:
- 15 min |
- Inactive Prep:
- 5 min |
- Cook:
- 5 min
- Level:
- Easy
- Yield:
- 2 servings
Ingredients
- FISH TACOS:
- 8 ounces mahi mahi fillets, cut into even strips
- 3/4 cup dark beer
- 1 cup vegetable oil, for frying
- 1 cup all-purpose flour
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- COLESLAW:
- 6 tablespoons red cabbage, cut into tiny pieces
- 6 tablespoons white cabbage, cut into tiny pieces
- 6 tablespoons carrots, shredded
- 10 tablespoons orange juice
- Salt and freshly ground pepper
- CILANTRO SAUCE:
- 10 tablespoons sour cream
- 6 tablespoons fresh cilantro
- 2 tablespoons freshly squeezed lemon juice
- 2 small cloves garlic
- Salt and freshly ground pepper
- Four 4-inch corn tortillas, for serving
- Oil, for heating tortillas
Directions
For the fish tacos: Marinate the mahi mahi strips in the beer, 5 to 7 minutes. Heat the oil over medium heat until hot.
Mix together the flour, paprika, cayenne and salt in a large bowl, and then dredge the mahi mahi strips one at a time in the flour mixture. Lightly fry the fish until golden brown, 1 minute 30 seconds to 2 minutes.
For the coleslaw: Combine the cabbages with the carrots, and then mix in the orange juice. Season with salt and pepper.
For the cilantro sauce: Blend together the sour cream, cilantro, garlic and lemon juice in a blender. Season with salt and pepper.
For assembling: Heat the tortillas in a skillet with a little bit of oil.
Layer 2 tortillas per taco. Add coleslaw and top with mahi mahi strips, followed by some more coleslaw. Finish off with cilantro sauce.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.