sauce: 1/2 c. mayonnaise, 1/2 large ripe avocado, peeled & pitted, 1/2 c. fresh cilantro leaves, 3 Tb. fresh lime juice, 1/2 t. cayenne pepper, salt to taste
mahi-mahi: 1/2 c. + 2 Tb. all purpose flour, 1/2 c. + 2 Tb. rice flour, 1/2 t. salt, 1 bottle (12 oz.) cold beer of your choice, 1 lb. mahi-mahi fillets (cut into 1-1/2" x 3-1/2" pieces), vegetable oil, 16 soft corn tortillas, fresh cilantro, lime wedges
Blend all sauce ingredients in a food processor. Add water by the teaspoon to thin if desired. Season to taste with salt.
Combine 1/2 c. all purpose flour, 1/2 c. rice flour, and salt in large bowl; gradually add the beer. Place fish in large strainer and spoon remaining flour over it. Toss the fish in strainer to coat & shake well, releasing excess flour. Mist the fish in the beer batter. Pour vegetable oil into a heavy medium-size saucepan to reach a 2" depth. Heat oil to 375 degrees. Working in batches, drop fish CAREFULLY into hot oil. Fry until crispy and golden, about 1 minute per side. Transfer fish to paper towel to drain.
Warm tortillas in a large skillet over medium high heat about 20 minutes per side. Stack 2 tortillas per taco with sauce spread on each. Top with the mahi-mahi. Add fresh avocado and tomatoes if you'd like.
For a lighter fare, substitute grilled mahi-mahi for the fried.
*As seen in GQ Magazine*