These fish tacos are prepared with fresh Mahi-mahi and local ingredients. They’re quick, easy, and delicious. Give them a try after your next fishing trip!

Fish Ingredients
1 lb Mahi filets, cut into 1-inch chunks *
1 egg
1/4 cup yellow corn meal
1/2 cup white flour
1 Tbsp paprika
1 Tsp salt
1 Tsp black pepper
1/4 cup peanut oil

Taco Ingredients
1/3 large yellow pepper, sliced
1/3 large red pepper, sliced
1 Tbsp extra virgin olive oil
1/3 cup shredded cabbage
2 Tbsp cider vinegar
1 Tsp black pepper
1/4 Cup sharp cheddar
6 flour tortillas, 8-inch
Sour cream to taste

Directions

1. Scramble the egg with an equal amount of water and toss in the mahi chunks.
2. Combine the flour, corn meal, paprika, salt, and pepper and mix thoroughly. Toss in the fish chunks and coat evenly.
3. In a small skillet, heat the olive oil then stir-fry the peppers over medium heat until tender.
4. Fry the fish in the peanut oil, 1 or 2 minutes per side, depending upon thickness.
5. Toss the cabbage in the vinegar and black pepper mixture and set aside.
6. Cover the tortillas with a paper towel and heat for 20-30 seconds in the microwave.
7. Dress your tacos with the prepared ingredients and enjoy!

Drink recommendation: Landshark Lager, hands down

Note: If it’s available, top these tacos with prepared broccoli slaw instead of cabbage. Also, you may use any fresh white fish that’s available, but get out there and catch it yourself! Theres a definate flavor and quality difference between store-bought and fresh fish. Afraid of fishing? Keep this in mind – Tina is as girly as they come, and she still loves fishing. If she can do it and enjoy it, you can too – so get out there!