Halibut - Baja Fish Tacos

By rossboys

Ingredients

• vegetable oil, for frying
• 1/4 red cabbage, thinly sliced (about 1-1/2 cups)
• 1/2 cup fresh cilantro, roughly chopped
• juice of 1 lime, plus wedges for serving
• 2 Tbsp honey or agave nectar
• 1/2 cup mayonnaise
• Kosher salt
• 12 corn tortillas
• 3/4 cup all-purpose flour
• 1/2 tsp chili powder
• freshly ground pepper
• 1-1/4 lbs skinless halibut fillet, cut into 2x1/2" pieces
• 1 Hass avocado
• 1/2 cup fresh salsa

Details

Servings 4

Preparation

Step 1

Heat about 3" vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 deg. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.

Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.

Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.

Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.