Fish Tacos (Fried or Grilled)

1 1/2 lb                 Mahi Mahi, Dorado or Snapper Fillet, cut into bite-sized pieces 

INGREDIENTS FOR FRIED FISH BATTER: 

an                          Beer Batter 

an                          Vegetable Oil 

INGREDIENTS FOR GRILLED FISH MARINADE: 

1/4 cup                Olive Oil 

1 1/2 tsp              Ancho Chile Powder 

1 1/2 tsp              Dried Oregano 

1/2 tsp                  Cumin, ground 

1/4  cup                Fresh Cilantro Leaves, chopped 

1                            Jalapeno 

INGREDIENTS FOR DRESSING AND EXTRAS: 

1/2 to 1                  Head of Cabbage, shredded 

1/2                          Red Onion, thinly sliced 

1 1/2 cup               Red Wine Vinegar 

1 cup                      Mayonnaise 

tt                              Salt and Pepper 

tt                              Lime Juice 

24                           Small Tortillas 

INSTRUCTIONS: 

Shred the cabbage and set aside in a bowl.  Slice the onions and put them in another bowl.   Cover onions completely with the red wine vinegar.  Measurement is approximate.  May be made ahead of time and stored in the refrigerator for several weeks in an air tight container. 

Combine mayonnaise with lime, salt and pepper to taste and set aside. 

INSTRUCTIONS FOR BEER BATTER: 

This batter must be made at the last minute becasue the carbon dioxide dissipates quickly. 

Whisk just enough beer (about 1/2 cup) into 3/4 cup flour to make a smooth paste.  Work the mixture as little as possible.  Gently stir in another 1/2 cup beer.  Use immediately. 

Heat the oil to 350 degrees.  Preheat the oven to 200 degrees. 

Fry the fish in 2 batches.  Dip the chunks of fish into the batter using a long fork or chop sticks and carefully place them in the hot oil.  Deep fry for 3 1/2 minutes, turning once, and transfer the fish with a basket or slotted spoon to a paper towel-covered baking sheet.  Keep warm in the oven while you’re frying the second batch.  When all the fish is done, sprinkle with salt. 

INSTRUCTIONS FOR THE GRILLED FISH: 

Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, and jalapeno.  Mix well.  Place the fish in a bowl and pour the marinade over it, making sure to coat the fish well on both sides.  Allow to marinade for 20 minutes.  Season fish with salt before grilling.  Grill for 4 minutes undisturbed on one side and then 2 minutes on the other side. 

Assemble tacos by filling 2 taco shells with fish, cabbage, sauce and cilantro.  Continue to make 8-12 tacos.