Ingredients per serving


Prepare the Beer Batter

Prepare the Fish

  • Shark (dogfish) fillet, or mahi mahi, cut into 3” x 1” slices 2.0 lbs
  • Canola oil 0.75 cup

Prepare Chipotle Mayonnaise

Finish the Dish

  • White corn tortillas 16.0 each
  • Chipotle Mayonnaise, Prepared
  • Green cabbage, halved, finely shredded 2.0 cups
  • Salsa Mexicana 2.5 cups
  • Lime wedges 16.0 each

Beer battered fried fish tacos are topped with crisp cabbage and creamy chipotle mayonnaise.



  1. Prepare the Beer Batter

    • In a large bowl combine the flour and spices by hand until well incorporated.
    • Set the bowl on a kitchen towel and slowly whisk in the beer to ensure a smooth clump less batter.
  2. Prepare the Fish

    • Dip the fish in the beer batter.
    • Heat the oil or lard in a sauté pan set over medium heat. Fry the fish slices until the batter is golden brown on all sides. Drain on a wire grate lined with paper towels.
  3. Prepare Chipotle Mayonnaise

    • Mix the Hellmann's® Real Mayonnaise with the Hellmann's® Real Ancho Chipotle Sauce.
  4. Finish the Dish

    • Have the tortillas warm and ready to assemble. Place one of the fish fillets in each tortilla; add a spoonful of the Chipotle Mayonnaise and one spoonful of cabbage.
    • Serve the tacos immediately with the salsa mexicana and the lime wedges.
    Note: if you prefer a green salsa you can use salsa verde cruda.