Fried Fish Tacos with Avocado Tartar Sauce & Red Cabbage

April 25, 2017
Seafood, Tacos, B-Team Recipes

Do you prefer your fish tacos grilled/roasted? If so, give these red chile halibut tacos a go. And watch the video demonstrating the method for both approaches to fish taco deliciousness!

Serves: 6

Avocado Tartar Sauce
1 ripe Hass avocado, pitted, peeled and chopped
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
Finely grated zest of 1 lime
Juice of 2 limes
¼ teaspoon ground coriander
Kosher salt and freshly ground black pepper
¼ cup cilantro leaves, chopped, dived
5 cornichon, finely diced
2 pickled jalapeños, seeded and finely diced
1 large scallion, green and pale green part, thinly sliced

1. Combine the avocado, mayonnaise, mustard, lime juice, coriander, ½ teaspoon salt and ¼ teaspoon pepper in a blender. Add a ¼ cup of water and blend until smooth. The mixture should be pourable; if too thick, add a bit more water a tablespoon at a time, blending after each addition.

2. Scrape the mixture into a bowl, fold in the cornichon, jalapeño and scallions. Cover and refrigerate for at least 30 minutes and up to 3 hours to allow the flavors to meld. Remove from the refrigerator 15 minutes before serving.

Fried Halibut Tacos
2 cups AP flour, divided
1 cup dark Mexican beer, such as Negro Modelo
1/8 teaspoon cayenne
Kosher salt and freshly ground black pepper
4 cups canola or vegetable oil
Six 6-inch flour tortillas
12 ounce halibut fillet, cut into six 5-inch by ½-inch slices
Juice of ½ fresh lime
Avocado Tartar Sauce
Cooked tomato salsa
¼ small head red cabbage, finely shredded
1/3 cup crumbled queso blanco
Jalapeño hot sauce
Cilantro leaves

1. Whisk together 1 cup of the flour, the beer, cayenne, 1 teaspoon salt and 1/8 teaspoon pepper in a medium bowl until smooth. The batter should be the consistency of crème anglaise (unset custard). Add a bit more beer if batter is too thick. Cover and let sit at room temperature for 30 minutes.

2. Preheat the oven to 250°. Heat a cast iron or nonstick pan over medium heat until the pan is hot. Sear the tortillas on each side, until lightly golden brown, about 20 seconds per side then stack on a sheet of aluminum foil and wrap tightly. Keep warm in the oven while you prepare the fish.

3. In a medium saucepan over medium heat, heat the oil until to 365°. Put the remaining cup of flour on a large dish and season with salt and pepper. Put the fish on a plate, toss with the lime juice, and season with salt and pepper.

4. Dredge the fish pieces in the flour and tap off the excess. Dip the fish in the batter, one piece at a time, and let excess run off. Fry (in batches) in the oil until golden brown on both sides and just cooked through, about 5 minutes. Remove to a plate lined with paper towels to drain and season with salt and pepper.

5. Lay a warm tortilla on a flat surface and place a piece of the fish in the center. Drizzle the fish with avocado tartar sauce and some of the cooked tomato salsa, top with shredded cabbage, hot sauce, queso blanco and garnish with hot sauce and cilantro. Devour immediately!