Ingredients per serving


Prepare the Batter

Prepare the Chipotle Mayonnaise

Prepare the Avocado Sauce

  • Lime juice 1.0 Tbsp
  • Water 0.25 cups
  • Avocado, pitted and sliced into ¼” wedges 1.0 each

Prepare the Fish

  • Halibut, center cut, sliced into 2”x 0.5” slices 1.5 lbs

To Serve

  • Corn tortillas 12.0 each
  • Cabbage, finely shredded 1.0 cup
  • Tomatoes, small diced, without seeds 0.75 cup
  • Radishes, julienned 0.5 cup

Crispy coated fish in fresh tortilla and variety of toppings. A classic street food.



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