• Weyand's Chef

Baja Halibut Tacos

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 tablespoons honey or agave nectar

1/2 cup mayonnaise

Kosher salt

12 corn tortillas

3/4 cup all-purpose flour

1/2 teaspoon chili powder

Freshly ground pepper

1 1/4 pounds skinless halibut fillet, cut into 2-by-1/2-inch pieces

1 Hass avocado

1/2 cup fresh salsa


Preparation:

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


Recipe courtesy The Food Network












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