Baja-Style Mahi Mahi Tacos

  • Recipe TypeEntree
  • Prep Time30 minutes
  • Yield3-4

Celebrate Cinco de Mayo with this recipe for Mahi Mahi tacos by Ashley Routson made with your favorite pilsener or Belgian-style wit.


  • Beer-Battered Mahi Mahi
    • 1 lb Mahi Mahi (or tofu), cut into 1 inch strips
    • Oil for frying
    • Soft corn tortillas
    • Beer batter: 3/4 cup beer (pilsener or Belgian wit), 3/4 cup flour, 3/4 tsp salt
    • 1 Tbsp lemon juice
    • 1 tsp lemon zest
    • 1/4 cup mayo
    • 1 cup shredded cabbage
      • Fruit Salsa
        • 1 cup fresh tomatoes, diced
        • 1 cup pineapple, diced
        • 1 cup red onion, diced
        • 1 serrano chile pepper, minced
        • 1 clove garlic, minced
        • 1/4 cup cilantro, roughly chopped
        • Juice of 1 lime


  1. Mix salsa ingredients together until blended, set aside.
  2. Mix lemon juice and zest with mayo, toss with cabbage until evenly covered, set aside.
  3. Stir batter ingredients together until smooth.
  4. Add fish pieces to beer batter and coat thoroughly.
  5. Heat canola oil in a tall pot over medium-high heat.
  6. Slowly add battered fish to oil and fry 3-6 minutes total.
  7. Remove from oil and drain on a paper towel. Sprinkle with sea salt.
  8. Assemble tacos fish first, followed by slaw and finally the fruit salsa.
  10. Check out Ashely's full post: "Taco and Beer Pairings to Celebrate Cinco de Mayo."