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Battered Halibut Tacos with Jalapeño Ranch

Crispy halibut enveloped in warm tortillas, topped with crunchy cabbage and creamy jalapeño ranch, perfect for any occasion.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Serving Size 6 servings

Ingredients

For the Fish

  • 1 lb halibut fillets, cut into taco-sized strips
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 3/4 cup cold club soda or beer
  • Oil for frying (canola or vegetable)

For the Jalapeño Ranch

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 jalapeño, seeded and chopped
  • 1 tbsp lime juice
  • 1 small clove garlic
  • 1 tbsp chopped cilantro
  • Salt to taste

For Serving

  • 6 small corn tortillas, warmed
  • 1 cup shredded cabbage
  • 1 medium avocado, sliced
  • Extra lime wedges
  • Chopped cilantro (optional)

Instructions

Prepare the Jalapeño Ranch

  • Blend all ranch ingredients in a food processor or blender until smooth. Chill until ready to drizzle.

Batter and Fry the Fish

  • Mix dry ingredients in a bowl. Slowly whisk in club soda or beer until smooth.
  • Heat oil in a skillet to about 350°F (175°C).
  • Dip halibut pieces in the batter and fry until golden brown, about 3-4 minutes per side.
  • Drain on paper towels.

Assemble the Tacos

  • Layer tortillas with cabbage, a few crispy halibut strips, avocado slices, and a generous drizzle of jalapeño ranch.
  • Finish with a squeeze of lime and sprinkle of cilantro if you like.

Notes

Ensure your oil is hot enough before frying the fish for a perfect, crispy batter. If you like it spicy, leave some seeds in the jalapeño for added heat. For extra flavor, consider marinating the fish in lime juice and seasonings for 30 minutes before cooking.