Lucy's Fish Tacos


4 Warmed Tortillas of Choice(flour, corn, or whole wheat)

24 ounces(w) Fresh Mahi Mahi, diced into ½ inch pieces

6 cups Beer Batter

4 ounces Taco Sauce

4 ounces(v) Avocado Relish

4 ounces(v) Shredded Cabbage

4 ounces(v) Roma Tomatoes, diced

4 ounces(v) Green Onions, chopped

2 Limes, sliced into wedges

Vegetable Oil to deep fry


Dip fish into beer batter, and coat well. Slowly add battered fish, one piece at a time, to 350 degree oil. Fry until golden brown, approximately one and a half minutes. Remove and allow excess oil to drain.

Place three ounces of fish onto tortillas which have been spread with Taco Sauce. Top fish with cabbage, avocado relish, and diced tomatoes. Garnish with lime wedge and green onions. Serve with a side of Mexican rice and beans, and enjoy with a refreshing Margarita!

Beer Batter:

3 cups Dos Equis Amber

3 cups All Purpose Flour

1 tbl Salt

Combine all ingredients in mixing bowl until smooth.

Taco Sauce:

4 ounces Orange Juice

2 tsp Fresh Minced Garlic

1 tsp Cayenne Pepper

2 tsp Cumin

1 tsp Fresh Minced Ginger

1 ounce(v) Fresh Cilantro

8 ounces(v) Mayonnaise

In a small sauce pot, reduce orange juice, garlic, pepper, cumin, and ginger until it becomes a paste. After paste is cooled, combine with chopped cilantro and mayo.

Avocado Relish:

4 ounces(v) Roma Tomatoes, diced

2 ounces(v) Fresh Jalapeno, diced

1 tsp Fresh Cilantro, chopped

2 ounces(v) Red Onion, diced

4 ounces(v) Avocado, diced

1 Lime, squeezed

Salt and Pepper to taste

Combine all ingredients in mixing bowl.