Baja Fish 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

Instructions

1. 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.

   Per serving: Calories 777; Fat 45 g (Saturated 7 g); Cholesterol 103 mg; Sodium 529 mg; Carbohydrate 66 g; Fiber 9g; Protein 31 g

   Photograph by Antonis Achilleos

   Recipe courtesy Food Network Magazine

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
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