Tecate Battered Mahi Mahi Taco Recipe

Combine the sliced onion, julienned carrot and sliced jalapeño in a bowl.

In a separate bowl whisk together orange juice, lime juice, apple cider vinegar, sugar and ½ tsp kosher salt until sugar dissolves.

Pour the citrus-vinegar mixture over the vegetables, stir to combine, then fold in chopped cilantro. Let sit at room temperature for at least 20 minutes (or refrigerate up to 4 hours) to allow flavors to meld.

Place mayonnaise, pimento-stuffed green olives, garlic clove, lime juice and olive oil into a food processor or blender.

Pulse until the olives and garlic are finely pureed and the mixture is smooth, scraping down the sides as needed. Taste and season with 1 tsp kosher salt and ½ tsp black pepper, adjusting to taste. Chill until ready to use.

Pat the mahi-mahi fillets dry and cut into 8 pieces about 2–3 ounces each (roughly taco-sized). Season both sides lightly with ¼ tsp kosher salt and a pinch of black pepper.

In a medium bowl whisk together 3 tbsp flour, 2 tbsp cornstarch, 1 tsp baking powder and 1 tsp salt and 1 tsp pepper.

Whisk the egg into the cold Tecate until combined, then stir the beer mixture into the dry ingredients to make a smooth batter. The batter should be thick enough to coat fish but still runny; adjust with a tablespoon more flour or beer if needed.

Pour vegetable oil into a heavy pot to a depth of about 2½ inches (about 3–4 cups). Heat over medium-high until oil registers 350°F (175°C) or a small drop of batter sizzles and browns in 30–40 seconds.

Dredge each fish piece very lightly in a tablespoon of extra flour (optional) then dip into the beer batter, letting excess drip off. Carefully lower into hot oil in batches to avoid crowding.

Fry fish until golden brown and cooked through, about 3–4 minutes per side depending on piece size. Transfer to a wire rack set over a sheet pan and lightly season with a squeeze of lime and a pinch of salt.

Warm the corn tortillas on a hot skillet or comal until pliable, about 20–30 seconds per side. Keep warm wrapped in a clean towel.

Spread about 1 tablespoon of green olive aioli onto each tortilla.

Place a piece of battered mahi-mahi on top of the aioli, then top with 1–2 tablespoons of citrus escabeche (drain excess liquid first so tacos aren't soggy).

Garnish with fresh cilantro leaves and a generous sprinkle (about 1 tablespoon) of crumbled cotija per taco. Serve immediately with lime wedges for squeezing.