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Crispy Fish Taco Bowls

Prep 45 min
Cook 10 min
Servings 8

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
Print Recipe

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!

prep 10 min
cook 45 min
servings 8

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.

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