Fish Tacos Recipe
Battered Mahi Mahi topped with pineapple salsa, cabbage, romaine lettuce and a sriracha cream sauce. Served on flour tortillas.
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.
Fish
Pineapple Salsa
Toppings
Sriracha Cream Sauce
Method
Fish Preparation
- 1
Prepare the Fish Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold water until the batter is smooth and slightly thick.
- 2
Heat the Oil
In a large, deep skillet, heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; it should sizzle and rise to the surface.
- 3
Batter and Fry the Mahi Mahi
Dip each Mahi Mahi fillet into the batter, ensuring it is fully coated. Carefully place the battered fish into the hot oil and fry for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Pineapple Salsa Preparation
- 4
Sriracha Cream Sauce Preparation
- 5
Mix the Sauce
In a small bowl, combine the sour cream and Sriracha sauce. Mix until smooth and well blended. Adjust the level of Sriracha to your preferred spiciness.
Assembling the Tacos
- 6
Prepare the Tacos
Warm the flour tortillas in a skillet over low heat for about 30 seconds on each side until pliable. Place a piece of fried Mahi Mahi on each tortilla.
- 7
Add Toppings
Top each fish-filled tortilla with shredded cabbage, romaine lettuce, and a generous spoonful of pineapple salsa. Drizzle with Sriracha cream sauce.
- 8
Serve
Serve the fish tacos immediately while warm with extra lime wedges on the side, if desired.