Baja Fish Tacos

• Vegetable oil, for frying
• 1/4 red cabbage, thinly sliced (about 1 1/2 cups)
• 1/2 cup fresh cilantro, roughly chopped
• Juice of 1 lime, plus wedges for serving
• 2 tablespoons honey or agave nectar
• 1/2 cup mayonnaise
• Kosher salt
• 12 corn tortillas
• 3/4 cup all-purpose flour
• 1/2 teaspoon chili powder
• Freshly ground pepper
• 1 1/4 pounds skinless halibut fillet, cut into 2-by-1/2-inch pieces
• 1 Hass avocado
• 1/2 cup fresh salsa

1. Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl.
2. Season the slaw with salt.
3. Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds.
4. Wrap in a towel to keep warm.
5. Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl.
6. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes.
7. Transfer with a slotted spoon to a paper-towel-lined plate to drain.
8. Season with salt.
9. Halve, pit and slice the avocado.
10. Fill the tortillas with the fish, avocado, slaw and salsa.
11. Serve with lime wedges.
12. Per serving: Calories 777; Fat 45 g (Saturated 7 g); Cholesterol 103 mg; Sodium 529 mg; Carbohydrate 66 g; Fiber 9g; Protein 31 g
13. Photograph by Antonis Achilleos

vegetable oil, red cabbage, fresh cilantro, lime, honey, mayonnaise, kosher salt, corn tortillas, flour, chili powder, freshly ground pepper, fillet, avocado, fresh salsa

Taken from www.foodnetwork.com/recipes/food-network-kitchens/baja-fish-tacos-recipe.html (may not work)