Print Recipe

Border Grill Crispy Alaska Fish
Tacos with Chipotle Honey Salsa

Border Grill Crispy Alaska Fish Tacos

Crispy strips of Alaskan pollock served in warm corn tortillas with an out-of-this-world Baja Sauce.



  • 1 1/2 cups all-purpose flour, plus extra for dusting
  • 1 to 2 teaspoons cayenne pepper, to taste
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon baking powder
  • 1 1/2 cups beer
  • 4 cups peanut oil, for frying
  • 1 1/2 pounds wild Alaska Pollock, cut into 2-ounce strips
  • 12 small (4 to 6-inch) corn tortillas, warmed*
  • Shredded green cabbage, for serving

* To warm, dip corn tortillas in water, shaking off excess. Toast, in batches, in a nonstick pan over moderate heat, about 1 minute per side. Wrap in towel to keep warm.

Chipotle Honey Salsa

  • 3 canned chipotle chiles in adobo sauce
  • 1 tomato, cored and cut in quarters
  • 1/2 small onion, sliced
  • 1 clove garlic
  • 1/2 cup water
  • 1 teaspoon salt
  • 1/4 cup honey
  • 2 tablespoons red wine vinegar

Baja Sauce

  • 2 cups high-quality, store-bought salsa fresca
  • 1 cup crema or sour cream
  • 1 lime, juiced
  • Salt and freshly ground black pepper, to taste


  1. In a medium bowl, combine flour, cayenne, salt, sugar, and baking powder. Add beer all at once and whisk until smooth. Set aside for 10 minutes.
  2. Meanwhile, in a large pot, heat oil to 350 degrees F.
  3. Dust Alaska Pollock strips with flour, tossing to coat evenly. Pat to remove excess flour, and then, a few at a time, drop the fish strips first into the batter, and then into the hot oil. Fry until lightly golden and crispy, about 2 minutes. Remove with a slotted spoon and drain on paper towels.
  4. To assemble tacos: Place warm tortillas on a work surface. Line each with shredded cabbage and strips of crispy fish. Serve immediately, topped with a generous drizzle of Chipotle Honey Salsa and spoonful of Baja Sauce.
  5. Chipotle Honey Salsa: In a small saucepan, bring chiles, tomato, onion, garlic, water, and salt to a boil and reduce to a simmer. Cook for 15 minutes, covered, and then puree in a blender until smooth. Transfer to a small bowl and add honey and vinegar.
  6. Serve at room temperature.
  7. Baja Sauce: Combine ingredients. Taste and adjust seasonings as necessary.

Serves 4 | Prep time 30 minutes | Cook time 15 minutes

Nutrients per serving: Nutrients per serving: 626 calories, 17g total fat, 5g saturated fat, 24% calories from fat, 134mg cholesterol, 38g protein, 76g carbohydrate, 5g fiber, 1400mg sodium, 87mg calcium and 660mg omega-3 fatty acids

Recipe and photo credit:

Widget is loading comments...

Follow us on Pinterest

Equivalent Weights and Measures

Volume & Weight Conversions - UK - US

Leftovers Recipes and Tips