Recipe Of The Day: Baja Fish Tacos

Today is National Taco Day and you know you can never go wrong with some juicy delicious Tacos filled with whatever your heart desires.
Our Southern California roots come alive when we bite into these crunchy, yet still juicy Fish Tacos.
When putting these together just make sure your oil is good and hot or else you will be left with the soggiest of fish, and remember our theory from day one people: Nothing Good Comes From Soggy Food!
The smoked paprika and cayenne are kicked off from the juice of the lime and the salt combination so please be prepared to devour more of these than you had originally planned to eat (meaning make extra.)
The prefect side dish for these is our classic Red Beans and Rice.
Please enjoy these with a great strong mixed drink, there is no other way to eat a plate of Baja Tacos than with a cold beer or strong mixed libation.

L'Chaim!

Ingredients:

Vegetable oil, for frying

¼ red cabbage, thinly sliced (about 1 1/2 cups)

½ cup fresh cilantro, roughly chopped

Juice of 1 lime, plus wedges for serving

2 TBS honey or agave nectar

½ cup mayonnaise

Kosher salt

12 corn tortillas

¾ cup all-purpose flour

½ tsp chili powder

½ tsp smoked paprika

½ tsp cayenne powder

Freshly ground pepper

1 ¼ lb skinless halibut fillet (cut into 2-by-1/2-inch pieces)

1 Hass avocado

½ cup fresh salsa

Directions:

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. Season the slaw with salt.

Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds.

Wrap in a towel to keep warm.

Mix the flour, chili powder, paprika, cayenne powder, Kosher salt and pepper to taste in a shallow bowl.

Dredge the fish in the flour mixture and fry in batches until golden and just cooked through, 2 to 3 minutes.

Transfer with a slotted spoon to a paper-towel-lined plate to drain.

Season with salt.

Halve, pit and slice the avocado.

Fill the tortillas with the fish, avocado, slaw and salsa.

Serve with lime wedges.