Buffalo Mahi Mahi Fish Tacos

What You’ll Need

For the Fish

• 1 lb Mahi Mahi

• 12 oz favorite Buffalo wing sauce (we like Blonde Beard’s Black Magic or Holy Hell, or make your own with Frank’s RedHot)

• 2–3 cups frying oil (grapeseed or sunflower)

• 16 corn tortillas

Beer Batter

• 1 ½ cups all-purpose flour

• 1 ½ tsp baking powder

• 1 ½ cups cornmeal

• 1 tsp smoked paprika

• ½ tsp cayenne pepper

• ½ tsp chili powder

• ½ tsp cumin

• 1 tsp kosher salt

• ½ tsp ground black pepper

• 1 (12 oz) bottle of beer (Mexican lager or ale works best)

Taco Accoutrements (optional but recommended)

• Cilantro lime crema (4 oz sour cream + 2 tbsp chopped cilantro + juice of ½–1 lime + optional lime zest)

• Remaining Buffalo sauce

• 4 oz Cotija or queso fresco, crumbled

• Pickled red onions

• 2 limes, cut into wedges

• Fresh cilantro, chopped

• Green onion tops or chives, chopped

Let’s Cook

1. Marinate the Fish
   Slice Mahi Mahi into ¼" thick strips (1–2" long). Place in a bowl and pour over 4–6 oz of Buffalo sauce, tossing gently to coat. Refrigerate while you prep the batter and toppings.

2. Make the Batter
   In a large bowl, whisk together flour, baking powder, cornmeal, smoked paprika, cayenne, chili powder, cumin, salt, and pepper. Slowly whisk in the beer until smooth and the consistency of pancake batter. Chill in the fridge for 20 minutes.

3. Prep Toppings
   Mix up the cilantro crema and prep garnishes (cheese, pickled onions, lime, cilantro). Keep chilled until serving.

4. Heat the Oil
   In a cast iron skillet or heavy pot, heat 1–1 ½" of oil to ~375°F. Do not fill pan more than halfway. Test with a small drop of batter: it should bubble actively but not burn.

5. Batter & Fry the Fish
   Remove fish and batter from fridge. Dip a few pieces of marinated fish into the batter, shake off excess, then lightly coat in cornmeal. Fry in batches (5–6 pieces at a time) for 2–4 minutes until golden brown, flipping once. Transfer to a paper towel-lined plate and season with fine salt. Keep warm in a 200°F oven if needed.

6. Serve the Tacos
   Warm tortillas, then fill with crispy Buffalo fish. Top with cilantro crema, cheese, pickled onions, cilantro, green onion, lime wedges, and extra Buffalo sauce.