Yayo's Mahi Mahi Fish Tacos - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 8 ounces mahi mahi fillets, cut into even strips
- 3/4 cup dark beer
- 1 cup vegetable oil, for frying
- 1 cup all-purpose flour
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon salt
Instructions
- For the fish tacos: Marinate the mahi mahi strips in the beer, 5 to 7 minutes. Heat the oil over medium heat until hot.
- Mix together the flour, paprika, cayenne and salt in a large bowl, and then dredge the mahi mahi strips one at a time in the flour mixture. Lightly fry the fish until golden brown, 1 minute 30 seconds to 2 minutes.
- For the coleslaw: Combine the cabbages with the carrots, and then mix in the orange juice. Season with salt and pepper.
- For the cilantro sauce: Blend together the sour cream, cilantro, garlic and lemon juice in a blender. Season with salt and pepper.
- For assembling: Heat the tortillas in a skillet with a little bit of oil.
- Layer 2 tortillas per taco. Add coleslaw and top with mahi mahi strips, followed by some more coleslaw. Finish off with cilantro sauce.
- This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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