Yo Soy La Sriracha Fish Tacos

Printable Version

These beer battered fish tacos have just the right Sriracha zing you have come to crave.
2-3 small mahi mahi filets, sliced into small pieces
corn tortillas
½ c flour
¾ c amber beer
canola oil
½ c finely sliced red cabbage
½ c finely sliced green cabbage
1-2 green onions, finely sliced
2 T apple cider vinegar
½ tsp salt
1 T olive oil
¾ c sour cream
¼ c mayo
2 T fresh lime juice
1 tsp chopped cilantro
1 avocado
Mix cabbages, onions, apple cider vinegar, salt and olive oil in a bowl and set aside. Blend sour cream, mayo, lime juice, cilantro and avocado in food processor or blender and set aside. Mix flour, Food Trk Fusions Yo Soy La Sriracha Sauce and beer. Place about ¾ inch of canola oil in bottom of pan and heat over medium to medium high heat. Thoroughly coat all fish pieces in batter and carefully set 3-4 pieces in pan until side is brown and crispy. Turn over and do same to other side. Drain on paper towel.
Assemble taco on corn tortilla with fish, cabbage slaw and a drizzle of sour cream avocado sauce.
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