Beer-Battered Mahi-Mahi Soft Tacos W. Coleslaw And Avocado Sauce Recipe

Name: Beer-Battered Mahi-Mahi Soft Tacos W. Coleslaw And Avocado Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.).
2
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.).
3
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.).
4
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 375u00b0F 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.
5
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.

732

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: COLESLAW, 4 cups green cabbage, finely shredded, 1/2 cup white onion, thinly sliced, 3 tablespoons fresh lime juice, and more.

Yes, Beer-Battered Mahi-Mahi Soft Tacos W. Coleslaw And Avocado Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beer-Battered Mahi-Mahi Soft Tacos W. Coleslaw And Avocado Sauce

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