Recipe of the day

Baja Fish Tacos.

Ingredients

Vegetable oil, for frying

1/4 red cabbage, thinly sliced (about 1 1/2 cups)

1/2 cup fresh cilantro, roughly chopped

Juice of 1 lime, plus wedges for serving

2 tablespoons honey or agave nectar

1/2 cup mayonnaise

Kosher salt

12 corn tortillas

3/4 cup all-purpose flour

1/2 teaspoon chili powder

Freshly ground pepper

1 1/4 pounds skinless halibut fillet, cut into 2-by-1/2-inch pieces

1 Hass avocado

1/2 cup fresh salsa

Directions

1. Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.

2. Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.

3. Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.

4 Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.