• 60minutes
  • 197calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, E
MineralsSelenium, Zinc, Copper, Natrium, Iodine, Fluorine, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup mayonnaise

  2. 1/4 cup ketchup

  3. 1/4 cup Mexican crema

  4. 1 teaspoon chopped fresh cilantro

  5. 1 cup all-purpose flour

  6. 1 teaspoon salt

  7. 1/2 teaspoon black pepper

  8. 1/2 teaspoon cumin

  9. 1 cup dark beer (Bohemia)

  10. 2 lbs mahi mahi , filet cut into 1 inch wide strips

  11. 1 lime

  12. 12 soft corn tortillas

  13. vegetable oil (enough to fry fish)

  14. 2 cups shredded cabbage

  15. 2 large tomatoes (peeled and chopped)

  16. lime wedge

Instructions Jump to Ingredients ↑

  1. Mix first four ingredients together to make sauce, place in refrigerator.

  2. Whisk flour, salt, pepper and cumin together in a mixing bowl.

  3. Slowly pour in beer while whisking until a smooth batter is formed.

  4. Allow this to stand about 15 minutes.

  5. Sprinkle fish strips with salt and pepper then squeeze lime juice over each strip.

  6. Allow this to stand 15 minutes.

  7. Heat oven to 200 F, wrap tortillas in aluminum foil and place in oven.

  8. Heat oil (about an inch deep) in large skillet over medium heat.

  9. Place fish in batter and thoroughly coat.

  10. Fry fish in oil until golden, (about 5 minutes).

  11. Place fish on baking sheet lined with paper towel and put in oven until all the fish is fried.

  12. Fill each tortilla with a couple fish strips, top with sauce, cabbage, and tomato.

  13. Serve with a wedge of lime and I like to put some Tapatio on the taco.


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