Yayo's Mahi Mahi Fish Tacos

By AzWench

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

Preparation

Step 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.

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.