Prepare the Beer Batter

  • All-purpose flour 150.0 g
  • Oregano 1.0 g
  • Black pepper, freshly ground 1.0 g
  • Salt, to taste
  • Beer, dark 240.0 ml
  • Maille Dijon Originale Mustard 4 x 4.1 kg 15.0 ml

Prepare the Fish

  • Shark (dogfish) fillet, or mahi mahi, cut into 3” x 1” slices 900.0 g
  • Canola oil 190.0 ml

Prepare the Chipotle Mayonnaise

Finish the Dish

  • Mayonnaise Chipotle, Préparée
  • Green cabbage, halved, finely shredded 140.0 g
  • Salsa Mexicana 600.0 ml
  • White corn tortillas 16.0 each
  • Citrus, lime, cut into wedges 16.0 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. Prepare the Chipotle Mayonnaise

    • Mix the Hellmann's® Real Mayonnaise with the Ancho Chipotle Hellmann's® Sauce.
  4. 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 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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