Baja Fish Tacos

By tlhoover

Ingredients

• Vegetable oil, for frying
• 1 ½ cups red cabbage, thinly sliced
• ½ cup fresh cilantro, roughly chopped
• Juice of 1 lime, plus wedges for serving
• 2 tbsp honey
• ½ cup mayonnaise
• Kosher salt
• 12 corn tortillas
• ¾ cup all-purpose flour
• ½ tsp chili powder
• Freshly ground pepper
• 1 ¼ lbs skinless halibut fillet, cut into 2 by ½ inch pieces
• 1 hass avocado
• ½ cup fresh salsa

Preparation

Step 1

• Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees
• 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