Baja Fish Tacos with Jalapeño Lime Sauce

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Dive into a symphony of flavors with these crispy Baja-style fish tacos. Each bite offers perfectly fried halibut wrapped in a warm corn tortilla with a creamy lime slaw and a zesty jalapeño lime sauce. This Mexican-inspired delicacy brings the essence of coastal dining to your kitchen.

Ingredients

🐟 4 halibut fillets, cut into 3-4 inch strips
🥘 ~1 cup Hey Grill Hey Crispy Chicken Wing Batter Mix
💧 ~3/4 cup cold water
🛢️ ~2-3 cups oil for frying such as vegetable or canola oil
🥄 ~1/2 cup mayonnaise
🍈 ~1 tablespoon fresh lime juice
🧂 ~1/2 teaspoon kosher salt
🍯 ~1 tablespoon honey
🥬 ~1 cup red cabbage, shredded
🥬 ~1 cup green cabbage, shredded
🌿 ~1/4 cup cilantro, chopped
🌿 ~1/4 cup green onions, sliced
🥄 ~1/2 cup mayonnaise
🥄 ~1/2 cup sour cream
🌶️ 1 jalapeño, adjust seeds for spice level
🌿 ~1/2 cup cilantro, packed leaves, stems removed
🧄 ~1 teaspoon garlic powder
🧅 ~1 teaspoon onion powder
🧂 ~1/2 teaspoon salt
🧂 ~1/4 teaspoon pepper
🍈 Juice of 2 limes, approximately 2-3 tablespoons
🌮 White corn tortillas
🍈 Lime wedges for garnish

Instructions

1- Prepare the Creamy Lime Slaw:

In a glass mixing bowl, whisk together mayonnaise, fresh lime juice, kosher salt, and honey until smooth.
Add shredded red and green cabbage, chopped cilantro, and sliced green onions.
Toss until the dressing thoroughly coats the vegetables. Set aside.

2- Prepare the Jalapeño Lime Fish Taco Sauce:

Blend mayonnaise, sour cream, jalapeño, cilantro, garlic powder, onion powder, salt, pepper, and lime juice in your Blendtec blender until the mixture is smooth.
Transfer to a serving bowl and set aside.

3- Prepare the Fish Batter:

Combine Hey Grill Hey Crispy Chicken Wing Batter Mix with cold water in a Pyrex measuring cup.
Whisk to a pancake-like consistency.

4- Fry the Fish:

Preheat oil in a Lodge Cast Iron pan to about 350°F (175°C) using the RFX Wireless for accuracy.
Dip halibut strips in the batter, ensuring full coverage.
Carefully place strips in the hot oil, frying in batches for 8-12 minutes until golden brown, turning as needed.
Use the Thermapen ONE to verify the internal temperature reaches 145°F (63°C).
Drain on a wire rack over a baking sheet.

5- Assemble the Tacos:

Warm white corn tortillas and set them in metal taco holders.
Fill each with a piece of fried halibut.
Top with a generous portion of creamy lime slaw.
Drizzle with jalapeño lime sauce and serve with lime wedges.

Prep Time: 20 minutes
Cook Time: 8-12 minutes per batch
Total Time: Approximately 35-45 minutes
Servings: Nutrition Information per Serving is not provided
Equipment: Blendtec blender, whisk, glass mixing bowls, Pyrex measuring cups, Lodge Cast Iron pan, RFX Wireless, Thermapen ONE, wire rack, baking sheet, metal taco holders, black cutting board, Dalstrong and Kamikoto knives.