Close your eyes, and you’ll feel like you’re on a tropical island with this fun fish taco. Pineapple in the slaw that tops the taco brings a touch of sweetness, and the ultra-light, crisp coating on the fish comes from the Corona® Pineapple Hard Seltzer in the batter. It also makes the perfect beverage to serve with the tacos!
Ingredients
Slaw
- 3 cups shredded cabbage
- 3/4 cup chopped fresh pineapple
- 1/4 cup sliced green onions
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1/4 teaspoon salt
Tacos
- 1 lb skinless firm whitefish fillets, such as cod, haddock, or halibut, cut crosswise into 4 x 1-inch strips
- 1 cup all-purpose flour
- 1/3 cup cornstarch
- 2 tablespoons Old El Paso™ original taco seasoning
- 1 teaspoon baking powder
- 1 1/4 cup Corona pineapple hard seltzer
- Vegetable oil
- 1 package (8 count) Old El Paso™ soft tortilla bowls, heated as directed on package
- Lime wedges
see moreless Ingredients
Directions
- In medium bowl, mix Slaw ingredients. Toss until evenly coated. Cover and refrigerate until ready to use.
- Pat fish dry with paper towels. In large bowl, mix flour, cornstarch, taco seasoning mix and baking powder with whisk. Add seltzer, and mix with whisk until smooth. Add fish; toss until evenly coated.
- In 10-inch skillet, heat 1/2 inch oil to 350°F. Working with 4 to 5 pieces at a time, remove fish from batter, allowing excess to drip off, and add to hot oil. Fry fish (do not let the pieces touch) until golden brown and crispy, about 2 minutes on each side.
- Drain on paper towels. Repeat with remaining fish.
- Divide fish among tortilla bowls, and top with slaw. Serve with lime wedges on the side.
Crispy Fish Taco Bowls
Close your eyes, and you’ll feel like you’re on a tropical island with this fun fish taco. Pineapple in the slaw that tops the taco brings a touch of sweetness, and the ultra-light, crisp coating on the fish comes from the Corona® Pineapple Hard Seltzer in the batter. It also makes the perfect beverage to serve with the tacos!
Ingredients
Slaw
- 3 cups shredded cabbage
- 3/4 cup chopped fresh pineapple
- 1/4 cup sliced green onions
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1/4 teaspoon salt
Tacos
- 1 lb skinless firm whitefish fillets, such as cod, haddock, or halibut, cut crosswise into 4 x 1-inch strips
- 1 cup all-purpose flour
- 1/3 cup cornstarch
- 2 tablespoons Old El Paso™ original taco seasoning
- 1 teaspoon baking powder
- 1 1/4 cup Corona pineapple hard seltzer
- Vegetable oil
- 1 package (8 count) Old El Paso™ soft tortilla bowls, heated as directed on package
- Lime wedges
Directions
- In medium bowl, mix Slaw ingredients. Toss until evenly coated. Cover and refrigerate until ready to use.
- Pat fish dry with paper towels. In large bowl, mix flour, cornstarch, taco seasoning mix and baking powder with whisk. Add seltzer, and mix with whisk until smooth. Add fish; toss until evenly coated.
- In 10-inch skillet, heat 1/2 inch oil to 350°F. Working with 4 to 5 pieces at a time, remove fish from batter, allowing excess to drip off, and add to hot oil. Fry fish (do not let the pieces touch) until golden brown and crispy, about 2 minutes on each side.
- Drain on paper towels. Repeat with remaining fish.
- Divide fish among tortilla bowls, and top with slaw. Serve with lime wedges on the side.