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Prepare the Beer Batter

  • All-purpose flour 1.25 cups
  • Dijon mustard 1 Tbsp
  • Oregano 0.5 tsp
  • Black pepper, freshly ground 0.5 tsp
  • Salt, to taste
  • Beer 8 oz

Prepare the Fish

  • Shark (dogfish) fillet, or mahi mahi, cut into 3” x 1” slices 2 lbs
  • Canola oil 0.75 cup

Finish the Dish

  • White corn tortillas 16 each
  • Green cabbage, halved, finely shredded 2 cups
  • Chipotle mayonnaise, or crema Mexicana 0.5 cup
  • Salsa Mexicana 2.5 cups
  • Lime wedges 16 each
  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. 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 or crema 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.

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