Prep 40 mins
Cook 20 mins
I couldn't find a recipe on here for this, so went out and found one myself, these are great. I was a little put off by them at first, I mean... Fish Tacos, but they are great.
- 1⁄4 cup mayonnaise
- 1⁄4 cup ketchup
- 1⁄4 cup Mexican crema
- 1 teaspoon chopped fresh cilantro
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon cumin
- 1 cup dark beer (Bohemia)
- 2 lbs mahi mahi, filet cut into 1 inch wide strips
- 1 lime
- 12 soft corn tortillas
- vegetable oil (enough to fry fish)
- 2 cups shredded cabbage
- 2 large tomatoes (peeled and chopped)
- lime wedge
- Mix first four ingredients together to make sauce, place in refrigerator.
- Whisk flour, salt, pepper and cumin together in a mixing bowl.
- Slowly pour in beer while whisking until a smooth batter is formed.
- Allow this to stand about 15 minutes.
- Sprinkle fish strips with salt and pepper then squeeze lime juice over each strip.
- Allow this to stand 15 minutes.
- Heat oven to 200 F, wrap tortillas in aluminum foil and place in oven.
- Heat oil (about an inch deep) in large skillet over medium heat.
- Place fish in batter and thoroughly coat.
- Fry fish in oil until golden, (about 5 minutes).
- Place fish on baking sheet lined with paper towel and put in oven until all the fish is fried.
- Fill each tortilla with a couple fish strips, top with sauce, cabbage, and tomato.
- Serve with a wedge of lime and I like to put some Tapatio on the taco.
Made this for dinner tonight, it was superb! I think some people had difficulty with the batter, the key for me was to first coat the fish with flour, then put it in the batter, it sticks to the surface better that way. I also topped with corn and onion that I roasted on high in the oven for 15 minutes, and for salsa just used the Trader Joe's Salsa de Cabo. Yummy!
I love this and have made it several times! The batter is simple and perfect, I sometimes sub hard cider for the beer.... delicious!
Had no dark beer, so used some Salvadoran lager; short of flour, too, so used part self-rising, probably a very good idea. Bumped the cumin and added some ground red chile, plus a dash of Tapatio to the batter. Made six big tacos for three hungry people; got mad raves, displays of licking plates etcetera... Yes, we loved it!