Mahi Tacos Recipe

Prepare the fish

Pat the mahi mahi fillets dry with paper towels. Cut into 9 pieces about 3/4-inch thick and 3 inches long (enough for three tacos). Season both sides lightly with 1/4 tsp salt and 1/4 tsp black pepper.

Make the batter

In a medium bowl whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder and 1/2 tsp salt. In a separate small bowl whisk the egg with 1/2 cup cold sparkling water until combined. Pour the egg mixture into the dry mix and whisk briefly—do not overmix; small lumps are OK. The batter should be thick enough to coat but still a little runny. If too thick, add 1-2 tbs cold water.

Dredge and fry

Heat 2 cups vegetable oil in a heavy skillet or pot over medium-high heat until it reaches 350°F (175°C) or a small drop of batter sizzles and browns in 30 seconds. Lightly dredge each fish piece in the 1/2 cup flour reserved for dredging, shake off excess, then dip into the batter to coat completely. Fry in batches (do not crowd) 2–3 minutes per side until golden and cooked through (internal temp ~145°F). Remove to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F oven if needed while finishing remaining pieces.

Make the slaw

In a large bowl combine 2 cups green cabbage, 1 cup red cabbage, 1/2 cup carrot and 1/4 cup chopped cilantro. In a small bowl whisk together 3 tbs mayonnaise, 2 tbs lime juice, 1 tbs apple cider vinegar, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Pour the dressing over the cabbage mixture and toss until evenly coated. Adjust seasoning to taste. Refrigerate for at least 10 minutes to let flavors meld.

Prepare tomatoes and sriracha

Seed and dice the roma tomatoes into approximately 1/4-inch pieces and set aside. Measure the 2 tbs sriracha; if you prefer a milder heat, mix with 1–2 tbs mayonnaise to make a sriracha crema for topping.

Warm tortillas

Warm the 3 flour tortillas in a dry skillet over medium heat 20–30 seconds per side, or wrap in foil and heat in a 350°F oven for 8–10 minutes. Brush lightly with 1 tsp butter or oil if desired for flavor.

Assemble tacos

Place one warmed tortilla on a plate. Add a generous handful (about 1/3 cup) of slaw, then place 3 battered mahi pieces on top (or enough to fill the tortilla). Spoon 2–3 tbs diced tomatoes across each taco. Drizzle about 2/3 tbs sriracha over each taco (or use sriracha crema). Repeat for the remaining two tortillas. Finish with an extra sprinkle of chopped cilantro and a small squeeze of lime over each taco.

Serve

Serve tacos immediately while fish is hot and crispy with lime wedges on the side. Offer extra sriracha or hot sauce at the table.