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
• •1 lime, juiced, plus wedges for serving
• •2 tablespoon 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 pound skinless halibut fillet, cut into 2-by-1/2-inch pieces
• •1 avocado
• •1/2 cup fresh salsa

Steps

1. 1Heat 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.
2. 2Warm 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.
3. 3Mix 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.
4. 4Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.
5. 5Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/baja-fish-tacos-recipe.html?oc=linkback