Servings: 4

Ingredients

For the Fish Batter:

• 1 tsp smoked paprika
•  ½ tsp garlic powder
•  Salt & pepper to taste
• 1 cup of AP flour
• 1 cup of club soda, add more if needed yet you're shooting for a pancake batter consistency.

For the Slaw:

• • 2 cups shredded cabbage (green, purple, or a mix)
• • ¼ cup chopped fresh cilantro
• • 2 tbsp mayonnaise or Greek yogurt
• • 1 tbsp lime juice
• • Salt & pepper to taste
• 
  

For Serving:

• • 8 small corn or flour tortillas
• •  diced onion and chopped cilantro
• • Lime wedges
• • Not Optional: Tu Madre's hot sauce 

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Instructions

1. The Fish:

•  Pat dry your Mahi Mahi. Once dry lightly coat your Mahi Mahi with flour. This is called dredging.
•  In a small bowl add paprika, garlic powder, salt, pepper, and your cup of flour. 
• once all the spices are incorporated into the flour mix in your cup of club soda into the batter. add more if needed, we are going for pancake batter.

2. Make the Slaw:

• In a medium bowl, combine shredded cabbage  mayonnaise (or yogurt), lime juice, salt, and pepper.
•  Toss the cabbage until coated. Set aside.
  

3. Cook the Fish:

• Have a medium pot( or shallow pan) with Avocado oil ready to fry. Best frying temp is 350-375.
• Add your battered fish to the oil, two at a time so your oil temperature doesn't drop too much.
• Fry for 3-5 minutes per side for a standard 4-6 oz fillet. 
  
• Take out of the oil once the batter is golden brown and crispy. ( for my thermometer owners, internal temperature should reach 145 F.)

4. Warm the Tortillas:

• Heat tortillas on a dry skillet for 30 seconds per side, once toasted wrap in with a kitchen towel and covered in a container to keep warm. 

5. Assemble the Tacos:

• Place a fillet of mahi on your tortilla

•Layer a portion of slaw on top.

• Add onion & cilantro, a squeeze of lime, and  top it off with Tu Madre's hot sauce.

6. Serve:

• Enjoy immediately with extra lime wedges on the side.

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🌮 Tips:

• For extra flavor & heat, marinate the fish in lime juice, garlic, and Tu Madre's Carrot Habanero hot sauce 15-30 minutes before cooking.

• Grill the fish for a smoky, charred flavor if you prefer.