Ingredients
Prepare the Beer Batter
-
All-purpose flour 150 g
-
Oregano 1 g
-
Black pepper, freshly ground 1 g
-
Salt, to taste
-
Beer, dark 240 ml
Prepare the Fish
-
Shark (dogfish) fillet, or mahi mahi, cut into 3” x 1” slices 900 g
-
Canola oil 190 ml
Prepare the Chipotle Mayonnaise
Finish the Dish
-
Green cabbage, halved, finely shredded 140 g
-
Salsa Mexicana 600 ml
-
White corn tortillas 16 each
-
Citrus, lime, cut into wedges 16 each
Preparation
-
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.
-
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
-
Prepare the Chipotle Mayonnaise
- Mix the Hellmann's® Real Mayonnaise with the Ancho Chipotle Hellmann's® Sauce.
-
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.