Crispy Fish Tacos Recipe
battered and fried mahi mahi tacos, shaved cabbage, chipotle aioli, pico de gallo, radish, cilantro
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Taco Ingredients
Method
Preparation Instructions
- 1
Prepare the Batter
In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and pepper. Gradually add cold water, stirring until smooth.
- 2
Heat the Oil
In a deep skillet or frying pan, heat vegetable oil over medium heat until it reaches 350°F (175°C).
- 3
Batter and Fry the Fish
Dip each Mahi Mahi fillet into the batter, allowing excess to drip off. Carefully place the battered fish into the hot oil, frying in batches until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
- 4
Assemble the Tacos
Warm the taco shells according to package instructions. Fill each taco shell with shredded cabbage, a piece of fried Mahi Mahi, sliced radish, and a sprinkle of chopped cilantro.
- 5
Serve with Chipotle Aioli
Top the tacos with chipotle aioli (store-bought or homemade) and serve immediately with pico de gallo on the side.
