Pat the mahi-mahi dry with paper towels and cut into 8 equal pieces (about 2 oz each). Season both sides lightly with 1 tsp kosher salt and 1/4 tsp black pepper.

Make batter

In a medium bowl whisk together 1/2 cup flour (batter), 1/2 cup cornmeal, 1 tsp baking powder, 1/2 tsp smoked paprika and 1/2 tsp kosher salt. Gradually whisk in 3/4 cup cold beer until a smooth, slightly thick batter forms. Batter should coat the back of a spoon; if too thick add 1-2 tbsp more beer.

Dredge and fry

Heat 2 cups vegetable oil in a deep skillet or Dutch oven over medium-high until it reaches 350°F (175°C) or a small drop of batter sizzles and browns in ~30 seconds. Place 1/2 cup all-purpose flour (dredging flour) on a plate. Lightly dredge each fish piece in flour, shaking off excess, then dip into the beer-cornmeal batter, letting excess drip back into bowl. Fry in batches 2-3 minutes per side or until golden brown and an instant-read thermometer reads 140–145°F inside. Do not overcrowd. Transfer fried fish to a wire rack set over a sheet pan lined with paper towels. Keep warm in a low oven (200°F) if needed.

Finish

Taste and adjust seasoning: sprinkle a pinch of salt over the hot fried fish pieces before assembling.

Chipotle Coleslaw

In a large bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage and 1 cup grated carrot.

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tbsp minced chipotle in adobo, 1 tbsp fresh lime juice, 1 tsp honey, 1 tsp apple cider vinegar, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Pour dressing over cabbage mixture and toss to coat evenly. Chill for at least 10 minutes to let flavors meld. Taste and adjust salt or lime as needed.

Pico de Gallo

Combine 1 cup diced tomatoes, 1/4 cup finely diced onion, 1 tsp minced jalapeño, 2 tbsp chopped cilantro and 1 tbsp lime juice in a small bowl. Season with 1/4 tsp kosher salt and stir. Let rest 5–10 minutes at room temperature to marry flavors.

Cilantro Lime Cream

In a small bowl mix 1/2 cup sour cream, 1/4 cup mayonnaise, 1/4 cup chopped cilantro, 1 tbsp lime juice, 1 grated garlic clove and 1/4 tsp salt. Whisk until smooth. If too thick, whisk in up to 1 tsp water to reach a drizzleable consistency. Taste and adjust lime or salt.

Assembly

Warm the 6-inch flour tortillas: stack and wrap in a damp paper towel and microwave for 30–45 seconds, or warm individually in a dry skillet for 20–30 seconds per side until pliable.

To assemble each taco: place one warm tortilla on a plate, add about 2 oz (1 piece) of beer-battered mahi-mahi, top with 2–3 tbsp chipotle coleslaw, 1–2 tbsp pico de gallo, and a drizzle of cilantro lime cream. Garnish with micro cilantro or cilantro sprigs and a squeeze of lime.

Serve immediately while fish is hot and crispy.