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Prepare the Batter

Prepare the Chipotle Mayonnaise

Prepare the Avocado Sauce

  • Lime Juice, freshly squeezed 15 ml
  • Water 60 ml
  • Avocado, pitted and sliced into ¼” wedges 1 each

Prepare the Fish

  • Halibut, center cut, sliced into 2”x 0.5” slices 450 g

To Serve

  • Corn tortillas 12 each
  • Cabbage, finely shredded 100 g
  • Tomatoes , seeded and diced 100 g
  • Radishes, julienned 15 g
  1. Prepare the Batter

    • Heat canola oil to 190°C.
    • 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 Dipping Sauce. Put into a squeeze bottle and set aside.
  3. Prepare the Avocado Sauce

    • Blend the avocado, lime juice and the remaining 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 Mayonnaise, 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.

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