Border Grill Crispy Alaska Fish
Tacos with Chipotle Honey Salsa

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

Prep: 30 min | Cook: 15 min | Yield: 4 servings

Ingredients

Fish

• 1 1/2 cups all-purpose flour, + 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

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

Instructions

Fish

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.

Chipotle Honey Salsa

1. 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.
2. Serve at room temperature.

Baja Sauce

1. Combine ingredients. Taste and adjust seasonings as necessary.

Notes

* 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.

Nutrition

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

Attribution

Recipe used with permission from: alaskaseafood.org