Recipe courtesy of Yayo Designs

Yayo's Mahi Mahi Fish Tacos

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Inactive: 5 min
  • Cook: 5 min
  • Yield: 2 servings
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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


6 tablespoons red 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


  1. For the fish tacos: Marinate the mahi mahi strips in the beer, 5 to 7 minutes. Heat the oil over medium heat until hot.
  2. 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. 
  3. For the coleslaw: Combine the cabbages with the carrots, and then mix in the orange juice. Season with salt and pepper. 
  4. For the cilantro sauce: Blend together the sour cream, cilantro, garlic and lemon juice in a blender. Season with salt and pepper. 
  5. For assembling: Heat the tortillas in a skillet with a little bit of oil. 
  6. Layer 2 tortillas per taco. Add coleslaw and top with mahi mahi strips, followed by some more coleslaw. Finish off with cilantro sauce.