Beer-Battered Fish Tacos

Step 2

Make the chipotle mayo: In a blender, combine all the chipotle mayo ingredients and blend until smooth. Makes 2½ cups.

Step 3

Fry the halibut: In a medium Dutch oven, heat 2 inches of oil to 375° and line a plate with paper towels. In a medium bowl, whisk together 1 cup of the flour with the salt and beer until a smooth batter forms.

Step 4

Sprinkle the remaining flour over the halibut strips and toss to coat. One at a time, shake off the excess flour, dip the strips into the batter, and then drop them into the fryer. Fry, 4 pieces at a time, until golden brown and cooked through, 2 to 3 minutes.

Step 5

Transfer each piece of halibut to the prepared plate to drain, seasoning with salt as soon as it's out of the fryer. Repeat the frying process in batches until all the halibut is fried.

Step 6

Assemble the tacos: Lay out the tortillas on a cutting board and top each with 1 to 2 pieces of halibut, depending on the size. Drizzle each piece with some chipotle mayo and top with red cabbage, red onion, crushed tortilla chips and salsa. Serve with hot sauce (if you need more heat) and lime wedges.