Recipe courtesy of Yayo Designs
Total:
25 min
Active:
15 min
Yield:
2 servings
Level:
Easy

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. It has not been tested for home use.

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