Crispy Mahi Fish Tacos with Golden Lava Sauce
Crispy Mahi Fish Tacos with Golden Lava Sauce
Ingredients
For the Golden Lava Sauce
- 1/3 cup Chin-Su hot sauce
- 3 tablespoons Chin-Su fish sauce
- 2 tablespoons raw honey
- 1 lime, juiced
- 1 tablespoon fried garlic
For the Asian Slaw
- 4 cups red cabbage, shredded
- 1/3 cup scallions, sliced
- 1/2 bunch fresh cilantro, chopped
- 1/4 cup Golden Lava Sauce
- 1 tablespoon toasted sesame seeds
For the Fish Tacos
- 16 ounces mahi filets, boneless, skinless
- 12 flour tortillas
- 1/2 cup all-purpose flour
- 1 1/2 cups panko breadcrumbs
- 1 quart oil, for frying, as needed
- 3 tablespoons Golden Lava Sauce, plus more for brushing
- 1/4 cup scallions, sliced, for topping
- 1/4 cup cilantro, chopped, for topping
- 1/4 cup sushi mayonnaise, for drizzling, as needed
Instructions
- 1
Prepare the Golden Lava Sauce: In a medium bowl, whisk together the Chin-Su hot sauce, Chin-Su fish sauce, raw honey, juice of 1 lime, and fried garlic until smooth. Set aside 1/4 cup for the Asian Slaw and 3 tablespoons for marinating the fish. Store the remaining sauce in an airtight container in the refrigerator.
⏱️ 5 min
- 2
Prepare the Asian Slaw: In a large bowl, combine the shredded red cabbage, sliced scallions, and chopped fresh cilantro. Add 1/4 cup of the prepared Golden Lava Sauce and the toasted sesame seeds. Toss until all ingredients are well coated. Cover and chill in the refrigerator to marinate.
⏱️ 5 min
- 3
Prepare the mahi: Slice the boneless, skinless mahi filets into strips. Place the mahi strips in a bowl and marinate them with 3 tablespoons of Golden Lava Sauce for 30 minutes in the refrigerator.
⏱️ 5 min
- 4
Set up a breading station: Place the all-purpose flour in one shallow dish and the panko breadcrumbs in another. Remove the marinated mahi from the refrigerator. Sprinkle the flour over the fish strips and toss to coat evenly, shaking off any excess. Then, roll each floured fish strip in the panko breadcrumbs, pressing gently to ensure a good coating.
⏱️ 10 min
- 5
Fry the mahi: Heat about 1 quart of oil in a large pot or deep skillet to 350°F. Carefully add the breaded mahi strips in batches, ensuring not to overcrowd the pan. Fry for 2 to 3 minutes per batch, or until golden brown and crispy. Remove the fried mahi with a slotted spoon and place on a paper towel-lined pan to drain excess oil.
⏱️ 10 min•🌡️ 350
- 6
Assemble the tacos: Warm the flour tortillas according to package directions. To assemble each taco, place a generous amount of Asian Slaw onto a tortilla. Top with a crispy mahi strip. Brush or drizzle with additional Golden Lava Sauce to taste. Garnish with sliced scallions, chopped cilantro, and a drizzle of sushi mayonnaise.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Mahi Fish Tacos with Golden Lava Sauce
For the Golden Lava Sauce
- 1/3 cup Chin-Su hot sauce
- 3 tablespoons Chin-Su fish sauce
- 2 tablespoons raw honey
- 1 lime, juiced
- 1 tablespoon fried garlic
For the Asian Slaw
- 4 cups red cabbage, shredded
- 1/3 cup scallions, sliced
- 1/2 bunch fresh cilantro, chopped
- 1/4 cup Golden Lava Sauce
- 1 tablespoon toasted sesame seeds
For the Fish Tacos
- 16 ounces mahi filets, boneless, skinless
- 12 flour tortillas
- 1/2 cup all-purpose flour
- 1 1/2 cups panko breadcrumbs
- 1 quart oil, for frying, as needed
- 3 tablespoons Golden Lava Sauce, plus more for brushing
- 1/4 cup scallions, sliced, for topping
- 1/4 cup cilantro, chopped, for topping
- 1/4 cup sushi mayonnaise, for drizzling, as needed
Instructions
- 1
Prepare the Golden Lava Sauce: In a medium bowl, whisk together the Chin-Su hot sauce, Chin-Su fish sauce, raw honey, juice of 1 lime, and fried garlic until smooth. Set aside 1/4 cup for the Asian Slaw and 3 tablespoons for marinating the fish. Store the remaining sauce in an airtight container in the refrigerator.
⏱️ 5 min - 2
Prepare the Asian Slaw: In a large bowl, combine the shredded red cabbage, sliced scallions, and chopped fresh cilantro. Add 1/4 cup of the prepared Golden Lava Sauce and the toasted sesame seeds. Toss until all ingredients are well coated. Cover and chill in the refrigerator to marinate.
⏱️ 5 min - 3
Prepare the mahi: Slice the boneless, skinless mahi filets into strips. Place the mahi strips in a bowl and marinate them with 3 tablespoons of Golden Lava Sauce for 30 minutes in the refrigerator.
⏱️ 5 min - 4
Set up a breading station: Place the all-purpose flour in one shallow dish and the panko breadcrumbs in another. Remove the marinated mahi from the refrigerator. Sprinkle the flour over the fish strips and toss to coat evenly, shaking off any excess. Then, roll each floured fish strip in the panko breadcrumbs, pressing gently to ensure a good coating.
⏱️ 10 min - 5
Fry the mahi: Heat about 1 quart of oil in a large pot or deep skillet to 350°F. Carefully add the breaded mahi strips in batches, ensuring not to overcrowd the pan. Fry for 2 to 3 minutes per batch, or until golden brown and crispy. Remove the fried mahi with a slotted spoon and place on a paper towel-lined pan to drain excess oil.
⏱️ 10 min•🌡️ 350 - 6
Assemble the tacos: Warm the flour tortillas according to package directions. To assemble each taco, place a generous amount of Asian Slaw onto a tortilla. Top with a crispy mahi strip. Brush or drizzle with additional Golden Lava Sauce to taste. Garnish with sliced scallions, chopped cilantro, and a drizzle of sushi mayonnaise.
⏱️ 5 min