Recipe Types: American Grub , Desserts , Dry Rubs , French Cuisine , Grilled , Italian , Mexican Eats , Salad , Seafood

Mahi Mahi Fish Tacos

  • Servings : 10
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 30m

This is the tastiest fish taco I have ever eaten. It has a great crunch and the aioli gives it a creamy heat. I made this for some friends that were visiting from out of town and the reviews were amazing. They are still talking about them days later! 


  • 2 lbs fresh mahi mahi
  • 1 cup all purpose flour
  • 1/2 cup cornmeal
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1 lime
  • 1 bottle of Negra Modelo
  • Kosher salt and pepper to taste
  • 1 package corn tortillas
  • For the cabbage pico de gallo slaw:
  • 1/2 cup red cabbage
  • 1/2 cup white cabbage
  • 2 whole vine-ripened tomatoes
  • 1 clove of garlic
  • 2 limes (juice and zest)
  • 1/2 cup fresh chopped cilantro
  • For the spicy sauce:
  • 1/2 cup mayo
  • 1/4 cup sour cream
  • 2 tbsp. hot chipotle sauce
  • 1 tsp. cayenne pepper
  • 1 tbsp. lime juice
  • 1 garlic clove, grated
  • Kosher salt to taste


Step 1

Ice down 10 Negra Modelos. Keep one out for the recipe, and one for the cook.

Step 2

Pat down the fish to remove any excess water. Cut the fish into 4" sections and season with a little lime juice, kosher salt and pepper.

Step 3

In a separate bowl, add the dry ingredients. Dust the fish in the dry ingredients first to create a coat that the batter will adhere to. Once the fish is lightly coated with flour set aside.

Step 4

Add the beer into the dry ingredients along with a some salt and whisk well.

Step 5

Add the canola oil to a non-stick skillet and turn the heat to medium high. Once the oil is hot, begin dunking the chunks of fish into the batter and transfer to the oil. Fry until one side is golden brown and then flip. Transfer the cooked pieces of fish to a plate lined with paper towel. Repeat until all of the fish is cooked.

Step 6

For the slaw: Finely shred the cabbage and transfer to a bowl. Zest the lime into the bowl and then squeeze the juice into the bowl. Grate the garlic and add to the bowl. Wash the tomatoes well and chop into chunks, removing the seeds first. Lastly chop up the cilantro and add to the bowl, season the slaw with salt and make sure to combine all of the ingredients well. Refrigerate until serving.

Step 7

For the spicy sauce: Combine all of the sauce ingredients in a bowl, whisking well until no lumps are visible. You can add more or less hot sauce depending on how spicy you like it.

Step 8

To assemble the tacos, warm up the tortillas in the microwave for 20 seconds. Next place three pieces of fish on each tortilla and spoon some of the pico de gallo slaw over the fish. Spread a little of the spicy sauce and top with some crumbled queso fresco. Serve with some sliced avocado, a few lime wedges and ice-cold Negra Modelos.

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