In a small saucepan, combine rice vinegar, water, sugar, kosher salt, and peppercorns. Bring to a gentle simmer over medium heat, stirring until sugar and salt dissolve (about 2 minutes). Remove from heat.

Place sliced cucumber and red onion in a heatproof jar or bowl. Pour the hot pickling liquid over the vegetables, pressing them down so they are submerged. Let cool to room temperature (about 20–30 minutes), then refrigerate for at least 30 minutes before serving. These keep up to 5 days refrigerated.

Pico de Gallo

Combine diced tomatoes, white onion, minced jalapeño, chopped cilantro, lime juice, and salt in a bowl. Stir gently to combine. Taste and adjust salt or lime as needed. Chill until ready to use (can be made up to 2 hours ahead).

Alabama White Sauce

Whisk together mayonnaise, milk or buttermilk, apple cider vinegar, prepared horseradish, Dijon mustard, sugar, garlic powder, salt, and black pepper until smooth. Adjust thickness with additional milk a teaspoon at a time if you prefer a thinner sauce. Refrigerate at least 15 minutes to let flavors meld.

Fried Mahi

Pat mahi mahi fillets dry with paper towels. Cut into portions if necessary so you have four similar pieces (~4–6 oz each). Season both sides lightly with salt and pepper.

Set up a batter station: in a medium bowl whisk together all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika. In a separate small bowl, lightly beat the egg and then whisk into the cold beer (or sparkling water) until combined.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). If you don't have a thermometer, heat oil until a small pinch of flour sizzles and browns slowly.

Working one piece at a time, dust the fish lightly with a tablespoon of the dry flour mix (this helps the batter cling). Dip the fillet into the wet batter, let excess drip off for 5–10 seconds, then carefully lower into the hot oil. Do not overcrowd—fry in batches if needed.

Fry until golden brown and the interior reaches 145°F (about 3–5 minutes per side for 4–6 oz fillets depending on thickness). Use a slotted spoon or tongs to turn if necessary. Transfer cooked fish to a wire rack set over a baking sheet or paper towels to drain and keep warm.

Optional: squeeze a little lemon over the fried mahi right before assembly.

Assembly & Serving

Warm taco shells or buns briefly in a skillet or oven (350°F for 3–5 minutes) if desired.

Place a small handful of shredded cabbage or slaw mix in each shell or bun. Top with a piece of fried mahi mahi.

Add 1–2 tablespoons of house-made pickles and 2 tablespoons of pico de gallo over the fish.

Drizzle about 1 tablespoon of Alabama white sauce over each portion (or serve extra on the side). Garnish with cilantro leaves and serve with lemon wedges.

Serve immediately while fish is hot and crispy.