Ingredients
-
1/4 cup mayonnaise
-
1/4 cup ketchup
-
1/4 cup Mexican crema
-
1 teaspoon chopped fresh cilantro
-
1 cup all-purpose flour
-
1 teaspoon salt
-
1/2 teaspoon black pepper
-
1/2 teaspoon cumin
-
1 cup dark beer (Bohemia)
-
2 lbs mahi mahi, filet cut into 1 inch wide strips
-
1 lime
-
12 soft corn tortillas
-
vegetable oil (enough to fry fish)
-
2 cups shredded cabbage
-
2 large tomatoes (peeled and chopped)
-
lime wedge
Instructions
- Mix first four ingredients together to make sauce, place in refrigerator.
- Whisk flour, salt, pepper and cumin together in a mixing bowl.
- Slowly pour in beer while whisking until a smooth batter is formed.
- Allow this to stand about 15 minutes.
- Sprinkle fish strips with salt and pepper then squeeze lime juice over each strip.
- Allow this to stand 15 minutes.
- Heat oven to 200 F, wrap tortillas in aluminum foil and place in oven.
- Heat oil (about an inch deep) in large skillet over medium heat.
- Place fish in batter and thoroughly coat.
- Fry fish in oil until golden, (about 5 minutes).
- Place fish on baking sheet lined with paper towel and put in oven until all the fish is fried.
- Fill each tortilla with a couple fish strips, top with sauce, cabbage, and tomato.
- Serve with a wedge of lime and I like to put some Tapatio on the taco.