Halibut Tacos with Spicy Crema and Cabbage Slaw
ingredients
ingredients
method
step-by-step directions

Clinton Kelly's Fried Fish Tacos

  • 2 1/2 pounds Halibut (cut into 1"x4" pieces)
  • 1 1/2 cups Flour
  • Salt
  • freshly cracked Black Pepper
  • 12 ounces Dark Mexican Beer
  • Corn Tortillas (6-inch; warmed)
  • Cilantro (to garnish)
  • Lime Wedges (to garnish)
  • Vegetable Oil (for frying)

For the Spicy Crema:

  • 2/3 cup Mayonnaise
  • 2 teaspoons chopped Chipotle Peppers (in adobo sauce)
  • Salt

For the Cabbage Slaw:

  • 2 cups shredded Green Cabbage
  • 1/2 Red Onion (slivered & rinsed with water)
  • 2 tablespoons White Wine Vinegar
  • 2 Limes (juice)
  • Salt
  • freshly cracked Black Pepper
step-by-step directions
  • Prepare the Spicy Crema and Cabbage Slaw before cooking fish.
  • Preheat oil to 350 F. Pat fish dry and season lightly with salt and pepper. In a bowl, whisk together the flour with salt and pepper to taste. Stir in beer and set aside.
  • Working in batches, dip the fish into the beer batter to coat completely, allowing excess to drip back into bowl. Gently place in the hot oil. Cook for 3 to 4 minutes, until rich golden. Remove from oil to a paper towel-lined plate and season with salt.
  • To assemble, spread a tablespoon of spicy crema onto the center of a corn tortilla. Place a piece of fried fish over sauce. Top with Cabbage Slaw. Garnish with cilantro and lime wedges.
  • For the Spicy Crema: Stir together the ingredients and adjust seasoning to taste.
  • For the Cabbage Slaw: Toss all the ingredients together in a large bowl and set aside. This can be covered and store in the fridge a few hours in advance.
Similar categories: Dinner Lunch Mexican Cuisine
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