As we were at the market and visited Luken's, the Mahi Mahi fish filets spoke to us and screamed, "We want to be made into tasty fish tacos", and we responded with a resounding, "Yes Sir!"
Luckily we already had most of our ingredients. We will definitely make this recipe again!
Mahi Mahi Tacos
Fish Marinade Ingredients:
- 2 limes juiced
- 1/2 cup cilantro
- 2 tbsp salt
- 2 tbsp oil
- 1 tsp honey
- salt/pepper to taste
- 2 filets Mahi Mahi tuna
- 1 cup flour + 1/4 cup flour for dusting
- 2 tsp baking powder
- 1 tsp paprika
- 3/4 cup beer (we chose a pale ale form BBC - Bluegrass Brewing Company)
- 1 mango cubbed
- 1 cup cilantro chopped (we had tons and tons growing from last fall! Yeah for reseeding)
- 1 lime juiced
- 1 cup mayo
- 1 tbsp rice vinegar
- 1 tbsp garlic chili paste
- 1 tsp honey
- 1 shredded purple carrot (amazing find in our garden that overwintered)
- pinch of baby arugula to taste (we are growing this in our windowsill. One of my favorite things to garnish almost every dish!)
- coconut oil and vegetable oil for frying
- Cut filets into 1 inch strips.
- Mix together marinade ingredients and cover fish with marinade for a minimum of 1 hour.
- Remove fish from marinade and roll in 1/4 cup flour + paprika mixture. Set aside.
- Combine ingredients for mango salsa. Set aside.
- Stir together ingredients for sweet chili mayo.
- Make flour tortillas and keep them in a warm spot or wrap them in a towel.
- Heat enough oil in pan to cover fish half way.
- Whisk together beer batter until thick consistency.
- Test heat of oil with a drop of batter. It should bubble right away. Dip fish into batter and place carefully in hot oil.
- Cook until golden, flipping when necessary.
- Drain on paper towel or screen.
- Assemble tacos in the handmade tortilla with shredded carrots and arugula and enjoy.