Crispy Halibut Tacos with Spicy Habanero Avocado Crema

Fresh, spicy, and crunchy! Take your fish taco game up a level with this all-around delicious recipe!

Cabbage Slaw
½ head green cabbage, finely shredded
½ medium red onion, small diced
2 medium tomatoes, diced
¼ cup fresh cilantro, chopped
1 Tablespoon Jalapeno Olive Oil
2 tablespoons lime juice
Salt to taste

Crispy Fish
1 cup all-purpose flour
1 tablespoon chili powder
½ teaspoon baking powder
1 cup sparkling water or beer
Ultra-Premium Extra Virgin Olive Oil, for frying
1 lb. fresh cod, halibut, or other firm fleshed white fish cut into 1-inch (2-cm) thick strips

Avocado Habanero Crema
2 medium avocados
1 Tablespoon Habanero Fused Olive Oil
1 Tablespoon Garlic Infused Olive Oil
1 cup sour cream
¼ cup lime juice
Salt to taste

Instructions

Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, Jalapeño Fused Olive Oil, lime juice, and salt in a large bowl. Toss well, then set aside.

Make the crispy fish: In a large bowl, combine the flour, salt, chili powder and baking powder. Add the liquid and whisk until smooth. Let sit for 15 minutes.

Heat the oil in a large pot until it reaches 350°F (180°C).

Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.

Make the avocado crema: Add the avocados, sour cream, lime juice, Garlic Olive Oil, Habanero Olive Oil, and salt to a blender. Blend until smooth.

To assemble the tacos, add a bit of cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.