Mahi Mahi "Baja-Style" Fish Tacos

Chef Larry "Lee" White

Serves: 4-6 (about 16 tacos)

Cook Time: 1 hour 




1 pack HEB Homestyle Tortillas

1 teaspoon HEB Kosher Salt

1/2 cup HEB Mayo

1/2 cup Mexican crema or HEB sour cream

1/4 HEB whole milk

1 tablespoon chipotle in adobo sauce, add more for extra spicy

1 garlic clove, minced

3 limes

1 quart HEB canola or vegetable oil

2 cups HEB all-purpose flour

One 12-ounce lager beer of choice

1 pound Fish Taco Mahi Chunks (HEB Seafood Department)

Small head of green cabbage, shredded finely

3 ripe avocados, thinly sliced

1 cup fresh cilantro



  • Heat tortillas on each side for 15-20 seconds either on the grill or Comal.  Cover tortillas in a dishtowel to keep warm.
  • Combine mayo, crema, milk chipotle sauce, garlic and the juice of 1 lime in a medium bowl and mix till incorporated.  Taste and adjust seasoning.  Cut remaining lime wedges for garnish.
  • Heat the oil to 350 in a deep pot over medium heat or set your deep fryer.  In a large bowl, whisk together the flour, beer and salt.  The mixture should have the texture of a pancake batter.  When the oil is hot (if you don't have a thermometer, you can test the oil by dropping in a bit of the batter to see if it sizzles), dip the fish pieces in the batter and fry in batches until golden brown, about 3-5 minutes.  Drain on paper towels and season with salt.
  • Arrange the tortillas on a serving plate and place on piece of fish on each tortilla.  Top each taco with a large pinch of shredded cabbage, drizzle of sauce, slice of avocado, and a few cilantro sprigs.  Serve immediately with a lime wedge and a cold beer or margarita.

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