Beer-Battered Mahi Mahi Tacos

By dgebo

Ingredients

• 1-1/2 pounds Mahi Mahi
• 1 pound white cabbage
• 2 cups chopped cilantro
• 3/4 cup lime juice
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cayenne pepper
• 2 teaspoons kosher salt
• 1 teaspoon paprika
• 1/4 teaspoon oregano
• 1 bottle Corona beer
• 1 red onion
• 1/2 gallon vegetable oil
• 2 plum tomatoes
• 1/2 white onion
• 1 jalapeno
• 4 white corn tortillas
• 1 lime

Details

Servings 4
Adapted from cbsnews.com

Preparation

Step 1

Pickled Red Onion:

Julienne the red onion, add lime and mix with salt and pepper to taste. Let sit overnight


Beer-Battered Mahi Mahi:

Cut the fish into 2-inch strips and refrigerate.

To make the beer batter, mix all of the dry ingredients: flour, baking powder, cayenne pepper, kosher salt and paprika. Then add in the Corona and mix until all of the ingredients are completely combined.

Mix 1/2 cup flour with salt and pepper. Heat oil in a large pot to 350°F. Dredge the fish in the seasoned flour, then add into the beer batter and fry in the hot oil for 2-3 minutes and set aside.

Warm the tortillas by resting each in the sauté pan and flip until warm and soft on each side.

Next make the spiked lime cabbage. Julienne the white cabbage and add 1 ¼ cup chopped cilantro and fresh lime juice. Mix well, check for seasoning, and set aside.

For the pico de gallo, dice the plum tomatoes, white onion and jalapenos. Add lime juice chopped cilantro and check for seasoning.

To assemble the dish, fill the warm tortillas with the spiked lime cabbage, fried mahi mahi and finish with the pico de gallo and pickled red onion. Garnish with 1/4 cup chopped cilantro and lime wedges.