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Prepare the batter:

Prepare the Chipotle Mayonnaise:

Prepare the Avocado Sauce:

  • Avocado, pitted and sliced into ¼” wedges 1 ea
  • Lime juice 1 Tbsp
  • Water 0.25 cups

Prepare the fish:

  • Halibut, center cut, sliced into 2”x 0.5” slices 1 lb

To serve:

  • Corn tortillas 12 each
  • Cabbage, finely shredded 1 cup
  • Tomatoes, small diced, without seeds 0.75 cup
  • Radishes, julienned 0.13 cup
  1. Prepare the batter:

    • Heat canola oil to 375°F.
    • Mix together all dry ingredients for the batter, and in a separate bowl, blend together the mustard and water. Mix the dry and wet ingredients and blend until smooth.

  2. Prepare the Chipotle Mayonnaise:

    Mix together the Hellmann’s® Mayonnaise and Hellmann’s® Ancho Chipotle Sauce. Put into a squeeze bottle and set aside.
  3. Prepare the Avocado Sauce:

    Blend the avocado, 1 tablespoon of lime juice and a ¼ cup of water using an immersion blender. Put into a squeeze bottle for serving.
  4. Prepare the fish:

    Coat fish slices in the batter. Deep fry them until cooked, 4 minutes approximately.
  5. To serve:

    Heat the tortillas to soften. Place a fish slice on the tortilla. Top with cabbage, tomatoes, Chipotle Mayo, Avocado sauce and radishes to liking. Serve.
  6. Note:

    Use Shrimp in place of fish for Baja Shrimp Tacos. No smaller than 16/20 Shrimp, shelled and cleaned.
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