Beer-Battered Mahi-Mahi Soft Tacos W. Coleslaw and Avocado Sauce
"Bon Appetit - 2005"
photo by Henry H.
- Ready In:
- 1hr
- Ingredients:
- 20
- Yields:
-
8 tacos
- Serves:
- 4
ingredients
-
COLESLAW
- 4 cups green cabbage, finely shredded
- 1⁄2 cup white onion, thinly sliced
- 3 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro
- 1⁄2 teaspoon oregano, dried
-
SAUCE
- 1⁄2 cup mayonnaise
- 1⁄2 large avocado (peeled and pitted)
- 1⁄2 cup cilantro leaf
- 3 tablespoons fresh lime juice
- 1⁄8 teaspoon cayenne pepper
-
MAHI-MAHI
- 1⁄2 cup all-purpose flour (plus 2 tablespoons)
- 1⁄2 cup rice flour (plus 2 tablespoons)
- 1⁄2 teaspoon salt
- 1 (12 ounce) bottle cold beer
- 12 ounces mahi mahi fillets (cut into 3x1/2x1/2-inch strips)
- additional all-purpose flour
- vegetable oil (for frying)
- 16 corn tortillas (6-inch-diameter)
- 8 large fresh cilantro stems
- lime wedge
directions
- FOR COLESLAW: Toss all ingredients in medium bowl to blend. Season slaw to taste with salt and pepper. (Can be made 8 hours ahead. Cover and chill.).
- FOR SAUCE: Blend all ingredients in mini processor. Add water by teaspoonfuls to thin if desired. Season sauce to taste with salt. (Can be made 8 hours ahead. Cover and chill.).
- FOR MAHI-MAHI: Combine first 3 ingredients in large bowl; gradually whisk in beer. Place fish in large strainer. Spoon additional flour over. Toss fish in strainer to coat. Shake well, releasing excess flour. Mix fish into beer batter. (Can be prepared 1 hour ahead. Let stand at room temperature.).
- Pour enough vegetable oil into heavy medium saucepan to reach depth of 1/2 inch. Attach deep-fry thermometer to side of pan and heat oil to 375°F Working in batches, lift fish from batter and drop into hot oil. Fry until crisp and golden, about 1 minute per side. Transfer fish to paper towels to drain.
- Cook tortillas in large skillet over medium-high heat until warm and pliable, about 20 seconds per side. Stack 2 tortillas for each taco. Using tongs, place some slaw in center of each tortilla stack. Top with sauce, cilantro sprig, and fish. Fold edges of tortillas over filling. Repeat with remaining ingredients. Place 2 tacos on each of 4 plates. Garnish with lime wedges; serve.
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Reviews
-
We live on a lake part time and catch lots of "striper", which is a white fish that is excellent in this recipe. Fish tacos have become a popular dish for our friends and family. This is my favorite fish taco recipe, and as good as anything you can get in Cabo. The only thing I add to it is pickled red onions, which I make ahead and keep on hand. Love this!! -
I first saw this recipe in Bon Appetite in 2005. I make it with a variety of white fish, all good. I use a de longhi roto fryer machine that uses a lot less oil and eliminates all the mess and has easy cleanup. Thanks Kitkat for reminding me how good this is. I made it this time with sole. -
My family said I outdid myself making these. Next time, I'll grill the fish as it was such a sloppy mess frying them. Regardless, the slaw and the sauce were delicious and its placement made such a beautiful presentation. Thanks!
