Fresh caught Mahi Mahi
Blue Corn Tortillas
Louisiana Hot Sauce
Grapeseed Oil Veganaise
Blue Corn Chips
Grind up the chips to cover the fish
You'll need 3 bowls, one for the beaten egg, one for the blue corn chip coating, and the last for the flour. I added seasoning to the flour, a mix of cayenne and cracked pepper.
Cut the fish into 1/2" strips. They fit into the taco best when in strips.
The order for coating the fish is flour, egg, then corn chip.
Make sure your oil is hot and ready to go before you get'm in. They'll brown right up and get crispy on the outside.
I call the white sauce, the "Hiki No" sauce. Mix the "mayo" and squeezed lime juice, add some heat with cayenne or hot sauce. Mix portions to taste.
Fish golden and crispy, ready for your belly.
Layer with fish, cabbage, salsa or chopped tomato, Hiki No sauce, and avocado. I usually run a good squeeze of lime over the finished product.