Mahi Mahi Fish Tacos

Mini tacos filled with battered fish and topped with salsa.

Here’s another recipe that appeared in the Shavuos issue of the AMI (Also see French Style Cheesecake) The idea  for these Mahi Mahi fish tacos came to me on Pesach as I was browsing Pinterest on my in-laws couch. A few weeks later, I was in Seasons and I saw these ready fried taco shells by Del Campo. Ta-da! Can you get any easier? I bought a taco shell maker that you stick in the fryer once… it’s stuffed in my closet with some other kitchen gadgets. I’m so glad Del Campo decide to make entertaining easier for us all!

This is a one (maybe two) bite appetizer that will get the crowds raving. The juicy fish is tucked inside a crispy taco shell and topped with a sweet salsa and tangy cabbage. Everything can be prepared in advance and assembled right before serving time keeping the taco crunchy, the fish moist and the topping fresh.
Yields: Approximately 12 mini tacos

Beer battered Mahi Mahi fish:

Mahi Mahi Fish Tacos


  • 3/4 lb Mahi Mahi cut into goujonettes
  • ½ c flour plus more for dredging
  • 1 egg
  • ½ c beer (we used grapefruit flavor)
  • ¼ tsp paprika
  • S+p
  • Oil for deep fry (enough to cover the goujonettes



Season fish with salt and pepper
Dredge the fish in flour
Whisk the egg, beer and flour together in a bowl until it’s a smooth batter
Heat oil to 350f
Dip the fish in the batter and carefully place in the oil
Fry until golden around 4-5 min

Mango salsa:
½ mango diced
½ jalapeño diced
¼ c cilantro minced
¼ red onion minced
juice from ½ a lime

Combine in a bowl. Toss and serve over the tacos.

Pickled red cabbage:

½ bag shredded purple cabbage
1/2 c water
1/4 c red wine vinegar
1/4 c apple cider vinegar, 1 tsp sugar
1 clove garlic smashed,
1 bay leaf
a sprinkle of caraway seeds
A pinch of salt and pepper

Place water, vinegar, and sugar in a bowl and whisk together until the sugar is mostly dissolved.
Stir in the smashed cloves, bay leaves, caraway seeds (if using), salt, and a good grind of black pepper.
Pour over the cabbage. Seal or tightly cover the jar/bowl and let sit on the counter for 3-4 hours. Stir then seal and place in the fridge until chilled (at least 1 hour
Serve over the tacos

Assembly order:
2 packages Del Campo (image of tortillas?) crispy fried taco shells
Fried goujonettes
Pickled red cabbage
Mango salsa



Recipe as appeared in AMI magazine Shavuot 2017.

Photography by Esti Photography.

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