Mercadito Cantina's Baja-Style Fish Tacos Recipe

ingredients

For batter
3/4 cup Mexican beer
3/4 cup water
3/4 cup flour
1/2 cup fine bread crumbs
1 quart canola oil

For mayonnaise
1 medium ripe avocado, peeled and pitted
1/2 cup water
4 teaspoons lemon juice
2 teaspoons salt
2 teaspoons honey
1 large serrano pepper (more if you like it spicier)
1/2 cup store bought mayonnaise

For fish
1 pound mahi-mahi, cut into 3-inch pieces
flour
1 package corn tortillas
coleslaw (toss napa cabbage and savoy cabbage with spicy mayonnaise, lemon juice and honey)

directions

Combine beer and water in a medium bowl. Whisk in flour and bread crumbs. In heavy large pot, heat oil over medium heat. This takes about 15 minutes.

Meanwhile, combine all mayonnaise ingredients except mayo in a blender and blend to a puree. Combine it with the mayo in a small bowl.

When oil is hot, place mahi-mahi into a bowl and dust with flour. Dip fish into beer batter and then place in hot oil. Fry in batches for 4 to 5 minutes or until done. Drain on paper towels. Slice up the fish into smaller pieces.

Wrap tortillas in damp cloth and heat in microwave for 30 seconds. Once tortillas are hot, divide fish among tortillas. Prepare coleslaw. Top each taco with coleslaw.

Recipe Source: Chef Sandoval at Mercadito Cantina

nutrition data