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 just one lime, plus wedges for serving
- two 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, reduce 2-by-1/2-inch pieces
- 1 Hass avocado
- 1/2 cup fresh salsa
Directions
Heat about 3 inches vegetable oil inside a medium pot over medium-low heat until an in-depth-fry thermometer registers 375 levels F. Meanwhile, chuck the ball cabbage, cilantro. lime juice, honey and mayonnaise inside a bowl. Season the slaw with salt.
Warm the tortillas inside a skillet over medium-low heat or wrap inside a moist cloth and microwave 25 seconds. Wrap inside a towel to help keep warm.
Mix the flour, chili powder. and pepper and salt to style of a shallow bowl. Dredge the fish within the flour mixture, then fry in batches until golden and merely cooked through, two to three minutes. Transfer having a slotted spoon to some paper-towel-lined plate to empty. Season with salt.
Halve, pit and slice the avocado. Fill the tortillas using 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 Carb 66 g Fiber 9g Protein 31 g
Photograph by Antonis Achilleos
