Mex 1 Coastal Cantina
817 St. Andrews Blvd, C
751-4001
www.mex1coastalcantina.com
They say the perfect fish taco can be found in Baja, Mexico. Well since there are no direct flights from Charleston to Baja, the next best thing can be found at Mex 1 Coastal Cantina in West Ashley. According to co-owner Dave Lorenz, there are three components to a fish taco. 1.) Fish 2.) Tortilla 3.) Toppings. “The most important part of a fish taco is … the fish,” says Lorenz. Mex 1 uses mahi mahi filets. “Mahi Mahi is a white, sweet, meaty fish with tons for flavor and can be caught off the coast of South Carolina,” he says.
Next you need a tortilla. Tortillas traditionally come in flour and corn. Flour is used more often in Baja and Southern California, whereas corn is used more in Central Mexico. When it comes to toppings this is where people can get crazy. “We think less is more, so at Mex 1 we add a few simple flavorful ingredients to add crunch and flavor to the taco,”says Lorenz. “Add a side of crisp tortilla chips with house made Mex 1 salsa and wash it down with a cold Negra Modelo. Now all you need is your board and a plane ticket to Baja and you’re on your way.”
For the Mex 1 House Salsa:
• 6 large diced Roma tomatoes
• 1 diced jalapeno peppers (more if you like it caliente!)
• 1/2 diced yellow onion
• 2 limes, juiced
• 1 tablespoon of Mex 1 Baja Spice
• 1 teaspoons of sugar
• 1 teaspoons of cumin
• 1 teaspoons of garlic
• 1 teaspoons of black pepper
• 1 bunch of chopped cilantro
 
Directions:
Mix all ingredients together and enjoy!.
Hint: If you like a more blended salsa put into the blender for a quick whirl.
 
For the Mex 1 beer batter:
• 2 cups of flour
• 1 cup of corn starch
• ¼ cup of Mex 1 Baja Spice
• 24 ounces of beer (Preferably Dos XX or Negra Modelo)
• Combine dry ingredients together in a large mixing bowl. Slowly add beer to the dry ingredients and whisk till smooth and thick
 
Assembling the Tacos:
Prepare the Mex 1 Beer Batter and drop the fish into the batter.
Take your Mahi Mahi and cut it into 3oz filet pieces. They should be long enough to fill the tortilla from end to end.
Pull out the fully covered battered fish and drop into a large pot filled with 350 degrees canola oil. The fish will float when it’s done which is about 3 to 5 minutes.
Pull out the crisp beer batter fish with tongs and place on a paper towel to drain the excess oil.
Warm the flour tortilla in a pan, just until its about to “blister” (about 30 seconds a side)…no oil needed.
Finally top the fish taco with some fresh crunchy ingredients.
Hint: At Mex 1 they add thinly sliced green cabbage, a sweet and tart lime crema, and top with fresh chopped cilantro.

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