Baja Fish Tacos

For when you crave casual

Cabbage Slaw
1/2 head of Napa Cabbage, thinly sliced
1 /2 tsp salt
2 tbsp sour cream
1 tbsp lime juice
1 tbsp chopped cilantro

Taco Toppings
1 avocado, cubed
1/2 small onion, finely diced
1/2 cup fresh tomato salsa
1/4 bunch cilantro, washed, stems trimmed, coarsely chopped

The Fish
300 g Halibut or other firm white fish fillet, cut into 2cm wide strips
3 tbsp all purpose or blending flour
1 tsp baking powder
1 tsp cayenne or ancho chili powder
1 tsp black pepper
1 tsp garlic salt
2 tbsp olive oil
4 flour tortillas (15 to 20 cm inch)

6 to 8 radishes, cut very thinly and tossed in 1 tbsp white vinegar and 1 tsp white sugar.
YIELD: Serves 2 as a meal, can be doubled easily
COURSE: Seafood
CUISINE: Mexican
  1. Prepare the cabbage slaw and toppings before starting on the fish. Combine the cabbage with the salt in a bowl and let sit for about 20 minutes. In a colander, press or squeeze out the extra moisture. In a large bowl, combine the cabbage, sour cream, lime juice and cilantro.
  2. In a small bowl, mix flour, baking powder, pepper cayenne, and garlic salt. Dredge fish fillets in the flour mixture.
  3. Choose a frying pan large enough to hold the fish pieces without crowding. Heat the oil over medium heat; sear the fish 2 to 3 minutes per side until crispy and golden brown. Lay pieces on a paper towel to drain.
  4. Heat tortilla in a dry pan or on a griddle until warm ad soft, Place halibut fillets on the tortillas, followed by the cabbage salsa, avocados, onion, cilantro and radish garnish.