Crispy Fish Taco Bowls with Pineapple Slaw

Crispy Fish Taco Bowls with Pineapple Slaw

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!
  • 45 Minutes Prep
    55 Minutes Total
  • 8 Servings

Ingredient List

  • 3 cups shredded green 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
  • 1 lb skinless firm whitefish fillets, such as cod or halibut, cut crosswise into 4x1-inch strips
  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 2 tablespoons Old El Paso™ original taco seasoning mix (from 1-oz package)
  • 3/4 teaspoon baking powder
  • 1 cup Corona® Pineapple Hard Seltzer
  • Vegetable oil
  • 1 package (8 count) Old El Paso™ soft tortilla bowls, heated as directed on package
  • Lime wedges

Preparation

  1. In medium bowl, mix Slaw ingredients. Toss until evenly coated. Cover and refrigerate until ready to use.
  2. 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.
  3. 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.
  4. Divide fish among tortilla bowls, and top with slaw. Serve with lime wedges on the side.

Expert Tips

  • Additional sliced green onions, scattered over the top, makes a lovely garnish for these tacos.

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