Yayo's Mahi Mahi Fish Tacos

Total Time:
25 min
15 min
Inactive Prep:
5 min
5 min
2 servings


    • 6 tablespoons red cabbage, cut into tiny pieces
    • 6 tablespoons white cabbage, cut into tiny pieces
    • 6 tablespoons carrots, shredded
    • 10 tablespoons orange juice
    • Salt and freshly ground pepper
      • 10 tablespoons sour cream
      • 6 tablespoons fresh cilantro
      • 2 tablespoons freshly squeezed lemon juice
      • 2 small cloves garlic
      • Salt and freshly ground pepper


      For the fish tacos: Marinate the mahi mahi strips in the beer, 5 to 7 minutes. Heat the oil over medium heat until hot.

      Mix together the flour, paprika, cayenne and salt in a large bowl, and then dredge the mahi mahi strips one at a time in the flour mixture. Lightly fry the fish until golden brown, 1 minute 30 seconds to 2 minutes.

      For the coleslaw: Combine the cabbages with the carrots, and then mix in the orange juice. Season with salt and pepper.

      For the cilantro sauce: Blend together the sour cream, cilantro, garlic and lemon juice in a blender. Season with salt and pepper.

      For assembling: Heat the tortillas in a skillet with a little bit of oil.

      Layer 2 tortillas per taco. Add coleslaw and top with mahi mahi strips, followed by some more coleslaw. Finish off with cilantro sauce.

      This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.