Ingredients
Prepare the Batter
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All-purpose flour 256.0 g
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White pepper, ground, as needed
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Baking soda 1.5 g
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Baking powder 1.5 g
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Water 375.0 ml
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Canola oil, as needed
Prepare the Chipotle Mayonnaise
Prepare the Avocado Sauce
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Lime Juice, freshly squeezed 15.0 ml
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Water 60.0 ml
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Avocado, pitted and sliced into ¼” wedges 1.0 each
Prepare the Fish
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Halibut, center cut, sliced into 2”x 0.5” slices 450.0 g
To Serve
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Corn tortillas 12.0 each
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Cabbage, finely shredded 100.0 g
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Tomatoes , seeded and diced 100.0 g
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Radishes, julienned 15.0 g
Preparation
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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.
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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.
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Prepare the Avocado Sauce
- Blend the avocado, lime juice and the remaining water using an immersion blender. Put into a squeeze bottle for serving.
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Prepare the Fish
- Coat fish slices in the batter. Deep fry them until cooked, 4 minutes approximately.
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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.