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