Ingredients:

• 1 lb. halibut (or any white fish really)
• 3/4 c. Bisquick
• 1/3 c. beer
• 1 tbsp. oil
• 2 tbsp. grated onion
• 2 egg whites, beaten stiff
• Salt and pepper to taste
• Garlic powder to taste

Directions:

1. Cut fish in squares.
2. Roll in batter. A pinch of sugar in batter will help brown.
3. Deep fry until brown.

Ingredients:

• 6 Talapia fillets (or any white fish). Can also use one large fillet.
• Corn tortillas
• 1 cup Southwest Slaw
• 1/4 cup Cilantro, chopped medium-fine
• 2 Tbsp Hot sauce (I used Frank's Red Hot, and probably used more)
• Canola oil (or olive oil)

Marinade:

• 1/3 cup Canola oil (or olive oil)
• Juice of two limes
• 1 tsp Garlic salt
• 2 Tbsp Adobo sauce (from a can of chipotles in adobo)

Avocado Cream:

• 1 large Hass avacado, peeled, seeded and diced
• 1 cup Sour cream
• Juice of one lime
• 2 tsp Your favorite hot sauce (I used Frank's Red Hot since I needed it for the fish)
• 1 tsp Garlic salt (or powder if you don't want the salt)

Southwest Slaw:

Ingredients:

• 1/4 head green cabbage
• 1/4 head red cabbage
• 1/4 medium red onion, sliced very thin (about 1/2 cup)
• 1/8 cup Cilantro, chopped medium-fine

Dressing:

• 3 Tbsp mayonnaise
• Juice of two limes
• 1 tsp garlic salt
• 1 chipotle chili, in adobo sauce (canned)
• 1 Tbsp adobo sauce (from the canned chilis)

Directions:

1. Combine all dressing ingredients in a small mixing bowl.
2. Blend the ingredients well, then set aside.
3. Slice the green cabbage thin (just under 1/4“) and put it in a large mixing bowl. You need about 3 cups.
4. Slice the red cabbage just like the green and add it to the mixing bowl. You need about 1.5 cups.
5. Add the sliced onion, cilantro, and dressing to the bowl.
6. Stir all ingredients well.
7. Cover and refrigerate for at least 30 minutes.

Directions for Marinade:

1. Combine all of the marinade ingredients in a small mixing bowl and whisk to combine.
2. Put the fish in a gallon zip lock bag and add the marindade.
3. Make sure to coat all surfaces of the fish with the marinade.
4. Seal bag (removing excess air) and let sit at least 30 minutes.

Directions for Avocado Cream:

1. Mash avocado on cutting board with the side of your knife.
2. Combine all Avocado Cream ingredients in mixing bowl and whisk to combine. (I used a stand mixer as it was easier.)

(The marinade or Avocado Cream can be made up to a day in advance)

Directions to cook fish:

1. Heat grill to 450-500°
2. Remove fish from marinade and drain well.
3. Smear each side with hot sauce to taste.
4. Put on grill and cook for 3 minutes (your time may vary depending on grill design and temp).
5. Flip over and cook for another minute (again, may vary).
6. Remove fish from grill, drizzle with fresh lime juice, and cover.

• Alternative oven method

1. Heat oven to 400°
2. Pull out large sheet of aluminum foil. You will be making a pouch.
3. Place fish in center of sheet and smear each side with hot sauce to taste.
4. Grab 2 opposing ends of aluminum foil and bring together over top of center of fish and pinch together. Roll downward until you are close to the fish. Roll other opposing ends towards center of fillet so nothing can leak out.
5. Place pouch on cookie sheet or in glass baking dish.
6. Cook approximately 15 minutes, or until fish flakes easily by fork.

Assembly:

1. If grilling, quickly warm tortillas on grill. If cooking in oven, wrap 2-4 tortillas in damp kitchen towel and microwave for 30 seconds.
2. Spoon some Avocado Cream onto one tortilla and spread to edges.
3. Place another tortilla on top if you wish (my preference).
4. Add fish and top with slaw and cilantro. You can also add a slice or two of avocado.