Fish Taco Recipes from SFGate.com

http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2010/07/25/FDK21EF4EI.DTL&object=%2Fc%2Fpictures%2F2010%2F07%2F22%2Ffd-FISHTACOS25_n_0501995294.jpg

Three other recipes available in addition to the "basic" baja fish taco.

Baja-Style Fish Tacos

Serves 8, 2 tacos per person

These are from Nick Fasanella of Taco Shop @ Underdogs in San Francisco.

    * 2 pounds mahi mahi
    * 5 to 6 ounces green cabbage, shredded (about 2 cups)
    * 1 bunch cilantro, leaves and tender stems, chopped (about 3/4 cup) + more for garnish
    * 1/2 small red onion, chopped (about 1/2 cup)
    * 1 cup mayonnaise
    * -- Juice of 2 limes
    * -- Kosher salt and black pepper, to taste
    * Batter:
    * 2 cups all-purpose flour
    * 16 ounces Tecate or other similar ice cold beer
    * 1 egg yolk
    * 1 teaspoon cayenne pepper
    * 6 ice cubes
    * Assembly:
    * 1 quart corn or canola oil, as needed
    * 32 thin, fresh corn tortillas (or 16 thicker, hand-made ones)
    * 3/4 to 1 cup prepared roasted tomato salsa (see Note)
    * -- Lime wedges

Instructions: Portion fish into 16 pieces about 2 ounces each, cutting them into long rectangles that fit across the width of the tortilla. Cover fish and refrigerate until ready to cook. Combine cabbage, cilantro and onion into a salad; refrigerate until ready to assemble. In a small bowl, combine mayonnaise with enough lime juice to lighten it, then season with salt and pepper to taste. The lime mayonnaise can be made ahead.

For the batter: Combine flour, beer, egg yolk, cayenne and ice cubes in a large bowl. Use a fork to mix gently until just combined; some lumps and ice pieces will remain. The mixture should resemble a thin pancake batter.

To assemble: Pour 3 inches of oil into a heavy pan (cast-iron if available), and heat to 350°. Pat fish dry and season with salt and pepper. Working in batches, if necessary, use tongs to drag each piece of fish through the batter, then place it into the hot oil; suspend each piece in the oil for about 3 seconds before releasing it. Cook, turning as needed, until the fish turns golden brown and floats. Drain on paper towels.

Warm the tortillas. Top tortillas (use two thin ones or 1 thick one for each taco) with some of the cabbage mixture, a drizzle of lime mayo, small spoon of salsa, and a squeeze of lime juice; finish with a piece of fish. Serve immediately.

Note: You can puree 1/4 cup chipotle chile en adobo with 1/2 cup of chopped plum tomatoes in place of the roasted tomato salsa. If needed, add a little water to adjust consistency. If puree is too spicy, adjust by blending in more plum tomatoes.

Per serving: 536 calories, 28 g protein, 49 g carbohydrate, 26 g fat (4 g saturated), 110 mg cholesterol, 465 mg sodium, 5 g fiber.

Yum Yum... thx for posting.   
My kids love taco night, so I'll have to try that, along with the recipes I got from Great Bass 2.

Sounds great, but I bet you could cut the calorie count in half by just grilling the fish.

ehhh Martin can use the cal's...god knows he'll work them of swimming