Horn & Heat Tempura Fried Fish Tacos

Name: Horn & Heat Tempura Fried Fish Tacos
Yield: 4
Cuisine: American
Ingredients: 1 cup Cake Flour; 1/4 cup cornstarch; 1/4 teaspoon salt; 3/4 cup cold sparkling water; 1/4 cup Horn & Heat Rhino Baby Hot Sauce; 1 large egg; 1 pound mahi mahi fillets, cut into strips; 1 teaspoon salt; 1 teaspoon ground black pepper; 10 ounces peanut oil; 8–10 corn tortillas; Horn & Heat Rhino Baby Hot Sauce, for drizzling; Shredded cabbage; Thinly sliced fresh jalapeño; Pickled red onions; Chopped fresh cilantro

Horn & Heat

Servings

Cuisine

American

Ingredients

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1 cup Cake Flour
1/4 cup cornstarch
1/4 teaspoon salt
3/4 cup cold sparkling water
1/4 cup Horn & Heat Rhino Baby Hot Sauce
1 large egg

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1 pound mahi mahi fillets, cut into strips
1 teaspoon salt
1 teaspoon ground black pepper

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10 ounces peanut oil

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8–10 corn tortillas
Horn & Heat Rhino Baby Hot Sauce, for drizzling
Shredded cabbage
Thinly sliced fresh jalapeño
Pickled red onions
Chopped fresh cilantro

Directions

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In a large bowl, whisk together the cake flour, cornstarch, and salt. Add the cold sparkling water, Horn & Heat Rhino Baby Hot Sauce, and the egg. Whisk just until the batter is combined. A few small lumps are perfectly fine and help create a light, crispy tempura coating. Place the batter in the refrigerator while you prepare the remaining ingredients.

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Season the mahi mahi strips evenly with the salt and black pepper.

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Pour the peanut oil into a large, heavy-bottomed pot and heat it to 275°F–300°F.
Working in batches, dip 2–3 pieces of mahi mahi into the chilled tempura batter, allowing any excess batter to drip off before carefully lowering the fish into the hot oil.
Fry for 1–2 minutes, depending on the thickness of the fish, or until the coating is lightly golden and the fish is cooked through.
Transfer the cooked fish to a paper towel-lined plate to drain any excess oil, then immediately season with a light pinch of salt. Repeat with the remaining fish.

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Warm the corn tortillas over a stovetop burner or in a dry skillet until soft and pliable.
If using a microwave, wrap the tortillas in a damp paper towel and microwave for 30–45 seconds.

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Place one or two pieces of crispy tempura-fried mahi mahi into each warm tortilla. Top with shredded cabbage, sliced fresh jalapeños, pickled red onions, and chopped cilantro.
Finish with a generous drizzle of Horn & Heat Rhino Baby Hot Sauce and serve immediately while the fish is hot and crispy.

Horn & Heat Tempura Fried Fish Tacos

Why settle for hot sauce as just a topping when it can be the flavor behind every crispy bite? These Tempura Fried Fish Tacos put Horn & Heat Baby Rhino Hot Sauce front and center by blending it directly into a light, airy tempura batter before the fish ever hits the fryer. As the batter crisps to golden perfection, the bold flavor of Baby Rhino becomes part of the crunchy coating itself.

Wrapped in warm corn tortillas and piled high with fresh cabbage, jalapeños, pickled red onions, and cilantro, these tacos are finished with one more generous drizzle of Baby Rhino Hot Sauce for the perfect balance of heat, crunch, and freshness. If you’re looking for a taco that delivers bold flavor from the first bite to the last, this recipe is calling your name.

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