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.

Border Grill Crispy Alaska Fish Tacos

Ingredients

Fish

  • 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

Instructions

  1. Fish: 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: 30 min | Cook: 15 min

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 used with permission from: alaskaseafood.org