- Flour 1 cup
- Garlic salt 1 1/2 tsp
- Cayenne pepper 1 tsp
- Dark beer 1 cup
- Catsup 1 cup
- Mayonnaise 1/3 cup
- Natural yogurt 1/3 cup
- Mahi Mahi 2 lb
- Lemon juice 2 tbsp
- Deep frying oil
- Cabbage 1 cup in thin slices (to serve)
- Avocado slices 1 cup (optional)
- Tomato into brunoises 1/2 cup
- Lemon in quarters to serve
Very tasty and very healthy fish tacos. If you like Mexican food you have to try this recipe because I promise that it is a luxury combination of crispy lettuce, battered fish, fresh “pico de gallo” and garlic and jalapeño sauce.
Fish tacos are a reliable choice for a dinner that will please, whether it is for your family or entertaining a crowd. We've rounded up some of our favorite fish taco recipes. All use a variety of flavors to bring life to different types of fish. Remember, you can always substitute your favorite fish for the one our recipe calls for if you prefer to do so.
In a bowl, combine flour, 1 teaspoon garlic salt, and 1/2 teaspoon cayenne pepper. Add the beer and beat it with a whisk until it has a smooth consistency. Cover and let stand for at least 10 minutes up to 1 hour.
Prepare the sauce, mix the catsup, mayonnaise and yogurt. (You can add some juice of chipotle marinade)
Marinate the fish. Cut the fish into long pieces (about 3”) and put in a bowl with lemon juice, ½ teaspoon garlic salt, and ¼ teaspoon cayenne pepper. Stir and marinate for about 10 minutes.
Heat the oil. In a pot fill as 2.5 inches of oil and let it reach 190 degrees of temperature.
Meanwhile, warm the tortillas. Keep it under a napkin.
Put the fish into the beer mixture and fry the fish in the oil.
Put each piece in the mixture first and then in the oil and let it brown, about 7 minutes. Remove the oil with a spoon and place on kitchen paper to absorb extra fat.
Once you have fried all the fish, make the fish tacos. Put on each tortilla a couple of pieces of fish, cucumber, tomato, onion, cabbage, and prepared mayonnaise sauce.
Serve with lemon slices and avocado.