Baja Fish Tacos

Prepare the citrus slaw ahead of time by combining coleslaw mix, cilantro, pineapple juice, lime juice and salt. If it sits in a the fridge for an hour, it’ll really take to the pineapple flavor.

Prepare the chipolte mayo as well by combining mayo, honey and adobo sauce.

Prepare the batter by combining flour, panko breadcrumbs, beer and seasonings.

Cut fish into pieces, dip them in the batter and fry them in hot oil until golden brown and crispy.

Place coleslaw on your tortilla, top with the fish and adobo sauce, add avocado or other toppings of your choosing.

Ingredients

Fish

• 1 1/2 - 2 pounds fresh Mahi-Mahi as I used, you may also use cod, snapper, grouper, flounder or halibut

• 1 cup flour

• 1/2 cup panko breadcrumbs

• 12oz light beer

• 1 tsp cumin

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp chili powder

• 1 tsp salt

  Citrus slaw

• 2 cups coleslaw mix

• 1/2 cup cilantro, chopped

• 2 Tablespoons lime juice

• 2 Tablespoons pineapple juice

• 1/8 teaspoon salt

  Chipote mayo

• 1/2 cup mayo

• 1 tsp honey

• 1 tsp adobo sauce

  Other

• 2 cups canola oil

• 1 package white or corn tortillas

• 1-2 avocados, thinly sliced