Beer Battered Mahi Mahi Soft Tacos W Coleslaw And Avocado Sauce Recipes
AVOCADO SAUCE
This sauce is often served at taquerias. It is a thin sauce and served with burritos, tacos etc.The first time I had it I loaded my tacos with it thinking it was like Anerican style guacamole. It was so hot, I had to throw my tacos away and order more. Now I know to use caution with this. Leave the seeds in the jalapeno, or take them out depending on your desired level of heat. Since you never know how hot a jalapeno is until you take a bite, please start off with just a little jalapeno and add more to suit your taste.And if you are really brave you can add more than one!
Provided by cookiedog
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put the avocado, lime juice, salt, jalapeno, cilantro, water and olive oil in a food processor. Puree until smooth.
- Add the onion and pulse to roughly blend inches.
- Serve immediately.
Nutrition Facts : Calories 69.1, Fat 6.4, SaturatedFat 0.9, Sodium 196.8, Carbohydrate 3.4, Fiber 2.4, Sugar 0.4, Protein 0.7
BEER-BATTERED MAHI-MAHI SOFT TACOS W. COLESLAW AND AVOCADO SAUCE
Make and share this Beer-Battered Mahi-Mahi Soft Tacos W. Coleslaw and Avocado Sauce recipe from Food.com.
Provided by Chef kitkat31
Categories < 60 Mins
Time 1h
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 20
Steps:
- FOR COLESLAW: Toss all ingredients in medium bowl to blend. Season slaw to taste with salt and pepper. (Can be made 8 hours ahead. Cover and chill.).
- FOR SAUCE: Blend all ingredients in mini processor. Add water by teaspoonfuls to thin if desired. Season sauce to taste with salt. (Can be made 8 hours ahead. Cover and chill.).
- FOR MAHI-MAHI: Combine first 3 ingredients in large bowl; gradually whisk in beer. Place fish in large strainer. Spoon additional flour over. Toss fish in strainer to coat. Shake well, releasing excess flour. Mix fish into beer batter. (Can be prepared 1 hour ahead. Let stand at room temperature.).
- Pour enough vegetable oil into heavy medium saucepan to reach depth of 1/2 inch. Attach deep-fry thermometer to side of pan and heat oil to 375°F Working in batches, lift fish from batter and drop into hot oil. Fry until crisp and golden, about 1 minute per side. Transfer fish to paper towels to drain.
- Cook tortillas in large skillet over medium-high heat until warm and pliable, about 20 seconds per side. Stack 2 tortillas for each taco. Using tongs, place some slaw in center of each tortilla stack. Top with sauce, cilantro sprig, and fish. Fold edges of tortillas over filling. Repeat with remaining ingredients. Place 2 tacos on each of 4 plates. Garnish with lime wedges; serve.
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