Beer-battered Halibut Baja Fish Tacos with Cabbage, Salsa and Chipotle Mayo

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recipes.curator4 days agoWaivio3 min read

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Savor the vibrant flavors of Mexico with this delightful Baja Fish Tacos recipe. Featuring beer-battered halibut, a smokey chipotle mayonnaise, crisp cabbage, and fresh salsa, these tacos offer a harmonious blend of textures and tastes. Perfect for a weeknight dinner or casual gathering, you're guaranteed to impress with this mouthwatering dish.

Ingredients

For the Chipotle Mayonnaise:

🥄 1 cup Hellmann's Mayonnaise

🧄 1 garlic clove

🌶️ 1 chipotle pepper in adobo sauce La Costeña

🍋 Juice of 1 lime

For the Fresh Salsa:

🍅 8 Roma tomatoes, seeded and medium diced

🧅 1 sweet onion, peeled and small diced

🌿 ¼ cup chopped fresh cilantro

🍋 Juice of 1 lemon

For the Tacos:

🥬 ¼ head of green or red cabbage, cored and thinly sliced

🐟 2 pounds fresh halibut, cut into smaller fillets

🍚 1 cup cornstarch

🌾 1 cup all-purpose flour King Arthur

🍺 12 ounces Dos Equis Amber beer

🌽 16 corn tortillas

🧂 Sea salt

🧂 Freshly cracked black pepper

🛢️ Sunflower oil, for frying

Instructions

1- Prepare the Chipotle Mayonnaise:

In a KitchenAid food processor, combine mayonnaise, garlic, chipotle pepper, and lime juice.
Blend until smooth and chill in the refrigerator.

2- Prepare the Salsa:

Dice tomatoes and onion; mix in a glass mixing bowl.
Add cilantro, lemon juice, salt, and pepper.
Stir well and refrigerate.

3- Prepare the Cabbage:

Use a mandoline slicer to thinly slice the cabbage and set aside.

4- Prepare the Fish:

Cut halibut fillets into taco-sized pieces.
Pat dry and set aside.

5- Prepare the Beer Batter:

In a large glass bowl, whisk cornstarch, flour, Dos Equis beer, sea salt, and pepper until smooth.

6- Fry the Fish:

Heat sunflower oil in a stainless steel sauce pot to 350°F.
Dip each fish piece in the batter, coating completely.
Fry in batches until golden brown; drain on paper towels.

7- Heat the Tortillas:

Using tongs, heat tortillas over a gas stovetop for 15-20 seconds per side.

8- Assemble the Tacos:

Layer heated tortillas, fish, cabbage, salsa, and drizzle with chipotle mayo.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 8 (2 tacos per serving)

Calories: 410

Proteins: 23g

Fats: 18g

Carbohydrates: 36g

Equipment: Food Processor KitchenAid, Mandoline Slicer (Brand not visible), Chef's Knife (Brand not visible), Cutting Board Boos Block, Gas Burner Stovetop, Instant-read Thermometer (Brand not visible)