Recipe: RPM Seafood Crispy Fish Tacos

To bring the RPM Seafood experience home this month, our team is sharing an RPM Seafood favorite. Using a light tempura batter, this recipe highlights the natural sweetness of the halibut with a bright, spicy finish.

Yields 12 Tacos

The Fish & Base

12 each Halibut (2 oz pieces)

12 Corn Tortillas

1 cup Rice Flour

2 cups Masa Tempura (recipe below)

Garnish: 36 Cilantro leaves, 6 Lime wedges

The Cabbage Salad

¼ head Green Cabbage, shredded

½ cup White Onion, minced

½ cup Watermelon Radish, julienned

1 cup Jalapeño Lime Mayo (recipe below)

Instructions

1. Prepare the Salad: Toss the cabbage, onion, and radish with the Jalapeño Lime Mayo until well-coated.
2. Coat the Fish: Toss halibut pieces with rice flour, then coat in the Masa Tempura.
3. Fry: Cook in 375°F oil for 2–3 minutes until golden brown and crisp. Season with salt immediately.
4. Assemble: Heat tortillas on a griddle. Layer the cabbage salad, top with the seasoned halibut, and garnish with cilantro and lime.

Component Recipes

Masa Tempura: Blend 1 cup Corn Masa, 1 cup Water, and 2 tsp Kosher Salt until smooth.

Jalapeño Lime Mayo: Mix 1 cup Mayonnaise, ¼ cup Pickled Jalapeño (pureed), 2 tbsp Roasted Garlic Puree, ⅛ cup Lime Juice, Zest of 2 Limes, 3 tsp Honey, 1 tsp Kosher Salt, and 1 tsp Mexican Oregano.