Recipe by Culinary School Dropout
A Delicious "Street Taco" Bursting with Flavor and Color
Top Review by danilevi
My husband hates cooked fish, he only eats sushi , raw fish, he says that he hates the fish smells when you cook a fish. In this recipe I used light mayo, we put some carrots and store bought pico de gallo. I also used frozen wild Mahi mahi and did my own chile powder with oregano, cumin, red pepper flakes and turmeric blended in the food processor. My husband loved and said that we should have at least once a week...... :) great one ! Thank you!
- 453.59 g mahi mahi fillet
- 2 eggs, beaten
- 236.59 ml flour
- 14.79 ml chili powder
- 4.92 ml salt
- 4.92 ml pepper
- 236.59 ml vegetable oil
- 12 fresh white corn tortillas
- 1 serrano pepper, sliced
- 236.59 ml shredded cabbage
- 44.37 ml mayonnaise
- 1 vine ripe tomatoes, chopped
- 28.39 ml fresh cilantro, chopped
- 1 sweet onion, diced
- 14.79 ml olive oil
- fresh cracked pepper
- 1 lime
Directions See How It's Made
- Combine Flour, Chili Powder,Salt & Pepper in Medium Mixing Bowl.
- Wash Fish thoroughly under cold water.
- Slice Filet to 1/2" x 5" Strips.
- Dip Fish Strips into Beaten Egg.
- Coat with Flour Mixture.
- Dip into Egg Once Again.
- Coat with Second Covering of Flour Mixture.
- Place Breaded Fillets on Wax Paper Lined Plate.
- In a small mixing bowl, combine Tomato, Onion, Cilantro, Olive Oil, Fresh Cracked Pepper, Salt and Lime Juice to make Salsa Fresca - Refrigerate.
- In another small mixing bowl, combine Cabbage, Mayonnaise, Cracked Pepper, Salt to make a Cabbage Slaw - Refrigerate.
- In a Large Frying Pan, bring Vegetable Oil to 400 Degrees.
- Fry Breaded Fillets until Cooked.
- Place Cooked Fillets into Steamed Fresh Corn Tortillas.
- Top with Cabbage Slaw and Salsa Fresca and Serrano Pepper Slices (to taste).
- Serve Immediately.