Mahi Mahi Tacos Recipe
With a homemade batter and crunchy fresh toppings, these mahi mahi fish tacos are the coastal twist your regular tacos were missing.
Servings: 16 tacos
Equipment
Ingredients
For the batter:
- 1½ cups all-purpose flour
- 4 tablespoons cornstarch
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ¾ teaspoon red pepper flakes
- 1½ cups water
For the fish:
- ½ pound mahi mahi boneless skinless fish fillets cut vertically into 1-inch thick slices
- salt and freshly ground black pepper to taste
- 3 to 4 cups vegetable oil for frying
For the chipotle mayo:
- ¼ cup mayonnaise
- 2 to 3 tablespoons chipotle in adobo
For the tacos:
- 16 corn tortillas
- 3 cups shredded green cabbage
- 1 cup shredded carrots
- hot sauce to taste, optional
- chopped fresh cilantro for garnish, optional
Instructions
- Make the batter. Whisk the flour, cornstarch, baking powder, baking soda, salt, garlic powder, dried oregano, and red pepper flakes in a medium-sized bowl until well combined. Add half of the water and mix well. Add more water as needed to adjust the consistency. Set it aside.
- Prep the mahi mahi fillets. Season the fish with salt and pepper on all sides.
- Heat the cooking oil. Pour the vegetable oil into a medium-sized pot and set it over medium-high heat. Let it heat for 3 to 4 minutes. If it begins to smoke, reduce the heat slightly.
- Coat the fish and fry it. Add the mahi mahi pieces to the batter. Stir them around until they're entirely coated. Take one battered fish and dip the tip into the oil; if it sizzles, the oil is ready to fry the fish. Gently lower a few battered mahi-mahi pieces into the hot oil. Do not crowd the pan. Fry the fish for 30 seconds on each side or up to 1 minute until golden brown. Remove the cooked fish from the oil and set them on a paper towel-lined plate or cooling rack.
- Continue with the rest of the fish. Let the oil reheat for 30 seconds before frying the next batch.
- Make the Chipotle mayo. In the meantime, whisk together the mayonnaise and chipotle until smooth. Set aside.
- Warm the tortillas. Place the tortillas on a griddle or comal set over medium-low heat. Let them heat for 1 to 2 minutes on each side or until warm. Remove them from the heat.
- Serve. Place the tortillas on a serving plate. Also, place the fried fish, shredded cabbage, and carrots on separate plates. Let everyone assemble their tacos with a tortilla, fish, and their favorite toppings. Top with chipotle mayo and hot sauce to taste. Garnish with chopped cilantro and serve.
Notes
- Fish: Mahi-Mahi is an excellent fish for tacos, but you can also use any lean and flaky white fish fillets like tilapia, halibut, snapper, etc. If you are pressed for time, you can use store-bought battered fish.
- Coleslaw: Light and tangy coleslaw is a perfect partner to fish tacos, but you can also use pickled onions, jalapeno slices, mango, and whatever else you enjoy.
- Tortilla options: Corn tortillas are the most authentic choice for fish tacos, but if you prefer flour tortillas, feel free to use those instead.
- You can prepare the fish, the chipotle mayo, and the toppings in advance so that all you need to do is assemble the tacos when it’s time to eat.
- Air Fryer Method: Line the air fryer basket with parchment paper (for easier cleanup) and cook the fish at 390˚F for 15 minutes, turning them halfway through cooking.
- The fried fish can be refrigerated for up to 3 days.
Nutrition
Calories: 513kcal | Carbohydrates: 25g | Protein: 6g | Fat: 44g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 12mg | Sodium: 166mg | Potassium: 243mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1173IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg
