Ingredients for Beer Battered Mahi Mahi Soft Tacos W Coleslaw And Avocado Sauce
- 1/2 head green cabbage, shredded (about 4 cups)
- White Onion
- 1/4 cup fresh lime juice
- Fresh Cilantro Sprigs, for garnish
- Oregano
- 1/2 cup mayonnaise
- 1 ripe avocado, peeled and pitted
- 1/4 cup fresh cilantro leaves, packed
- 1/2 teaspoon cayenne pepper (optional)
- 1 cup all-purpose flour
- 1/2 cup rice flour (optional)
- 1 teaspoon salt, plus more to taste
- 1 (12 ounce) bottle beer, chilled
- 1 1/2 lbs mahi mahi fillets, cut into 1 1/2 - 2 inch strips
- vegetable oil, enough for frying to a depth of 1/2 inch
- 8-12 corn tortillas
- Fresh Cilantro Stems
- Lime Wedges, for garnish
- 1 large carrot, grated
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- Pepper, to taste
- 1-2 tablespoons water (for desired consistency)
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How to Make Beer Battered Mahi Mahi Soft Tacos W Coleslaw And Avocado Sauce
- **Prepare the Coleslaw:** In a medium bowl, combine the shredded cabbage, carrots, mayonnaise, apple cider vinegar, and sugar. Season with salt and pepper to taste. Toss gently to combine.
- **Make the Avocado Sauce:** Combine the avocado, lime juice, and cilantro in a mini food processor or blender. Blend until smooth. Add water, one teaspoon at a time, until you reach your desired consistency. Season with salt to taste.
- **Prepare the Mahi-Mahi:** In a large bowl, whisk together the flour, salt, and pepper. Gradually whisk in the beer until a smooth batter forms.
- **Batter the Fish:** Place the mahi-mahi fillets in a large strainer. Spoon additional flour over the fish and toss gently to coat. Shake well to remove excess flour. Dip the fish pieces into the beer batter, ensuring they are fully coated.
- **Fry the Mahi-Mahi:** Pour enough vegetable oil into a heavy medium saucepan to reach a depth of 1/2 inch. Attach a deep-fry thermometer and heat the oil to 375°F (190°C). Working in batches, carefully lift the battered fish from the bowl and gently place into the hot oil. Fry until golden brown and crispy, about 1 minute per side.
- **Drain the Fish:** Transfer the fried mahi-mahi to a plate lined with paper towels to drain excess oil.
- **Warm the Tortillas:** Heat the tortillas in a large skillet over medium-high heat for about 20 seconds per side, or until warm and pliable.
- **Assemble the Tacos:** Stack two tortillas for each taco. Using tongs, place a portion of coleslaw in the center of each tortilla stack. Top with a generous spoonful of avocado sauce, a piece of fried mahi-mahi, and a cilantro sprig.
- **Fold and Serve:** Carefully fold the edges of the tortillas over the filling. Repeat with the remaining ingredients. Arrange two tacos on each of four plates. Garnish with lime wedges and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
25g
Fat
14g
Carbs
30g
