Baja Fish Tacos with Chipotle Aioli and Rojo Salsa

Baja Fish Tacos with Chipotle Aioli Rojo Salsa

Recipe provided by Hunter Fieri

• Difficulty: Advanced
• Serves: 4 to 6 portions
• Nutritional Information per Portion (1 of 6): Calories 1534, Total Fat 112 g, Saturated Fat 11 g, Carbohydrates 106 g, Dietary Fiber 15 g, Sugar 8 g, Protein 30 g, Cholesterol 53 mg, Sodium 1411 mg
• Preparation Time: Total 2 hr 15 min, Active 1 hr 25 min

Cabbage Slaw:

• 3 cups thinly sliced green cabbage
• 1 cup thinly sliced red cabbage
• Kosher salt
• 2 tablespoons torn fresh cilantro leaves
• Juice of 1 lime

Smoky Chipotle Aioli:

• 3/4 cup mayonnaise
• 1 tablespoon pureed chipotle peppers in adobo sauce
• 1 teaspoon dark agave syrup

Baja Fish Tacos:

• 1 pound boneless, skinless halibut fillets
• 1/4 cup cornstarch
• 1 teaspoon chili powder
• 1 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 1 1/2 cups chilled lager beer
• 2 quarts canola oil
• Twelve 5-inch fresh corn tortillas
• 1/4 cup grated Parmesan cheese
• 1 cup Rojo Salsa (see recipe below)
• Fresh Tortilla Chips (see recipe below)

Special Equipment: A deep-fry thermometer

1. Dive into this vibrant cabbage slaw: Toss thinly sliced green and red cabbage with kosher salt, massaging gently to soften. Stir in fresh cilantro and zesty lime juice for a crisp, refreshing crunch that elevates every bite.
2. Whip up smoky chipotle aioli: Blend creamy mayonnaise with pureed chipotle peppers in adobo and a touch of dark agave syrup. Taste and tweak for that irresistible spicy-creamy kick.
3. Prep Baja fish tacos: Slice halibut into 12 even 4-inch pieces. Mix cornstarch, chili powder, and 3/4 cup flour with salt and pepper in a bowl. Whisk in chilled lager beer to form a smooth, bubbly batter that promises ultra-crispy results.
4. Heat 3 inches of canola oil in a heavy pot to 350F. Line a tray with paper towels for draining.
5. Season the remaining 1/4 cup flour with salt and pepper. Dredge fish pieces lightly, dip in batter, and fry until golden-brown perfection, about 3-4 minutes, turning as needed. Drain, salt, and keep warmthese will be your showstoppers!
6. Warm tortillas in a nonstick skillet over medium heat, two at a time. Drizzle with oil, sprinkle Parmesan, and cook until cheese crisps golden, 30-40 seconds per side.
7. Assemble your dream tacos: Slather aioli on a tortilla, pile on slaw, crown with fried fish, and dollop Rojo Salsa. Pair with fresh tortilla chips for a fiesta that transports you straight to Baja.

Rojo Salsa

Yield: 2 cups

1. Stem and seed dried ancho, guajillo, and pasilla chiles; break into pieces. Toast in a saut pan over medium-high heat until fragrant and darkened, about 2 minutes. Soak in 2 cups hot water, simmering 13-15 minutes until plush. Cool.
2. Preheat broiler. Char Roma tomatoes, garlic, jalapeo, and sweet onion on a baking sheet, turning once, for 7-8 minutes.
3. Blend roasted veggies with softened chiles and their liquid until smooth yet textured. Season with salt. This bold, fiery salsa will ignite your taste budsperfect for tacos!

Fresh Tortilla Chips

Yield: 4 servings

1. Finely crush kosher salt with a mortar and pestle for perfect adhesion.
2. Heat 5-6 inches canola oil to 350F in a heavy pot.
3. Stack and cut 24 thick corn tortillas into 6 wedges each. Fry batches, stirring gently, until puffed and golden, 2-3 minutes. Drain on a rack and salt immediately. Serve warmthe ultimate crunchy companion to your salsa!