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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 2 |
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A Delicious Street Taco Bursting with Flavor and Color Ingredients:
1 lb mahi mahi fillet |
2 eggs, beaten |
1 cup flour |
1 tablespoon chili powder |
1 teaspoon salt |
1 teaspoon pepper |
1 cup vegetable oil |
12 fresh white corn tortillas |
1 serrano pepper, sliced |
1 cup shredded cabbage |
3 tablespoons mayonnaise |
1 vine ripe tomato, chopped |
1/8 cup fresh cilantro, chopped |
1 sweet onion, diced |
1 tablespoon olive oil |
fresh cracked pepper |
1 lime |
Directions:
1. Combine Flour, Chili Powder,Salt & Pepper in Medium Mixing Bowl.
2. Wash Fish thoroughly under cold water.
3. Slice Filet to 1/2 x 5 Strips.
4. Dip Fish Strips into Beaten Egg.
5. Coat with Flour Mixture.
6. Dip into Egg Once Again.
7. Coat with Second Covering of Flour Mixture.
8. Place Breaded Fillets on Wax Paper Lined Plate.
9. In a small mixing bowl, combine Tomato, Onion, Cilantro, Olive Oil, Fresh Cracked Pepper, Salt and Lime Juice to make Salsa Fresca - Refrigerate.
10. In another small mixing bowl, combine Cabbage, Mayonnaise, Cracked Pepper, Salt to make a Cabbage Slaw - Refrigerate.
11. In a Large Frying Pan, bring Vegetable Oil to 400 Degrees.
12. Fry Breaded Fillets until Cooked.
13. Place Cooked Fillets into Steamed Fresh Corn Tortillas.
14. Top with Cabbage Slaw and Salsa Fresca and Serrano Pepper Slices (to taste).
15. Serve Immediately.
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