Best 2 Beer Battered Mahi Mahi Soft Tacos W Coleslaw And Avocado Sauce Recipes

Indulge in a tantalizing culinary journey with our beer-battered mahi-mahi soft tacos, where crispy beer-battered fish meets a symphony of vibrant flavors. Dive into a world of textures and tastes as you savor the flaky fish enveloped in a golden-brown, light, and airy beer batter. Each bite is an explosion of umami, perfectly complemented by the tangy coleslaw and the creamy avocado sauce. Let your taste buds dance with joy as you embark on this delectable adventure, where every element harmoniously blends to create a truly unforgettable taco experience. Not stopping there, our comprehensive article also features a delightful recipe for homemade coleslaw, elevating this dish to a new level of freshness and crunch. Get ready to impress your palate with our avocado sauce, a luscious and creamy concoction that adds a rich and creamy dimension to the tacos, making each bite an absolute delight.

Here are our top 2 tried and tested recipes!

GRILLED MAHI MAHI TACOS WITH RED CABBAGE SLAW, TOMATO AND AVOCADO SALSA AND PINEAPPLE HOT SAUCE

Grilled Mahi Mahi Tacos with Red Cabbage Slaw, Tomato and Avocado Salsa and Pineapple Hot Sauce image

Provided by Bobby Flay

Categories main-dish

Time 1h55m

Yield 16 small tacos

Number Of Ingredients 40

Ingredients

4 (8-ounce) mahi mahi fillets
2 tablespoons canola oil
Salt and freshly ground black pepper
Citrus Vinaigrette, recipe follows
8 (6-inch) flour tortillas, cut into 2 1/2 to 3-inch circles, and deep fried
Red Cabbage Slaw, recipe follows
Tomato and Avocado Salsa, recipe follows
Pineapple hot sauce, store bought or recipe follows, for drizzling
3/4 cup orange juice
1/4 cup lime juice
1 cup fresh basil leaves, chopped
1 cup fresh cilantro leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 heaping tablespoon honey
1/2 cup canola oil
1/4 cup rice vinegar
1 tablespoon sugar
2 tablespoons canola oil
1/4 head red cabbage, finely shredded
1 large carrot, cut into fine julienne
1/4 cup chopped cilantro leaves
Salt and pepper
4 plum tomatoes, chopped
2 ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely chopped
1 serrano chile, finely diced
1 to 2 limes, juiced
2 tablespoons canola oil
1 to 2 teaspoons honey
3 tablespoons chopped cilantro leaves
Salt and freshly ground black pepper
1 ripe pineapple, preferably Golden pineapple
2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
1 container frozen pineapple puree, thawed
2 habanero chiles, chopped
1 cup rice wine vinegar
Salt and pepper
Honey

Steps:

Preheat grill.
Brush fillets with oil and season with salt and pepper. Grill for 3 to 4 minutes per side.
Remove from grill and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes and then flake with a fork.
Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato and Avocado Salsa, and drizzle with Charred Pineapple-habanero Hot Sauce.
Combine all ingredients in a blender and blend for 1 minute.
Combine all ingredients in a bowl. Season with salt and pepper, to taste.
Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.
Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill and grill until the entire surface is completely black and charred. Remove from grill and let cool slightly. Peel the pineapple, remove the core and coarsely chop the flesh.
Heat oil in a medium saucepan over medium-high heat; add the onion and cook until soft. Add the pineapple, pineapple puree, habanero and vinegar and cook until the mixture is completely soft, about 25 to 30 minutes. Transfer to a blender and blend until smooth. Season with salt, pepper and honey, to taste. Strain the mixture into a bowl.

SALMON WITH CREAMY AVOCADO SAUCE

Salmon With Creamy Avocado Sauce image

Make and share this Salmon With Creamy Avocado Sauce recipe from Food.com.

Provided by Barefootandpregnant

Categories Very Low Carbs

Time 22m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

6 (6 ounce) salmon fillets, about 1-inch thick
1/2 large avocado, peeled, pitted, and quartered
1/4 cup nonfat sour cream
1 tablespoon reduced-fat mayonnaise
1 teaspoon lemon juice
1 garlic clove, minced
1/4 teaspoon hot pepper sauce
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

Place salmon fillets, skin side down, on foil-lined baking sheet. Coat fish with cooking spray and season with salt and pepper.
Preheat broiler. Cook salmon 10 to 12 minutes or until fish is opaque.
While fish is cooking, combine avocado, sour cream, mayonnaise, lemon juice, garlic, hot-pepper sauce, Worcestershire sauce, salt, and pepper in a food processor. Process, scraping down bowl occasionally, until mixture is creamy and smooth. Serve a dollop of sauce next to each salmon fillet.

Nutrition Facts : Calories 246.8, Fat 9.7, SaturatedFat 1.6, Cholesterol 89.3, Sodium 246.3, Carbohydrate 3.9, Fiber 1.4, Sugar 1.1, Protein 34.5

Tips:

Choose the right fish: Mahi-mahi is a great choice for this recipe, as it is a mild-flavored fish that holds up well to being battered and fried. However, you could also use other firm-fleshed fish, such as cod, haddock, or tilapia.
Make sure your batter is well-seasoned: The batter is what gives the fish its flavor, so make sure to season it well with salt, pepper, and other spices. You could also add herbs, such as parsley or cilantro, or grated cheese.
Don't overcrowd the pan: When frying the fish, don't overcrowd the pan, or the fish will not cook evenly. Fry the fish in batches, if necessary.
Cook the fish until it is golden brown and flaky: The fish is cooked when it is golden brown and flaky. Use a fork to gently flake the fish to check if it is done.
Serve the fish with your favorite toppings: These tacos can be served with a variety of toppings, such as coleslaw, avocado sauce, salsa, or guacamole. You could also add a squeeze of lime juice or a dollop of sour cream.

Conclusion:

These beer-battered mahi-mahi soft tacos are a delicious and easy-to-make meal that is perfect for a weeknight dinner or a casual party. The fish is crispy and flavorful, and the coleslaw and avocado sauce are the perfect complements. Serve these tacos with your favorite toppings and enjoy!