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Crispy Fish Taco Bowls with Pineapple SlawCrispy Fish Taco Bowls with Pineapple Slaw
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!
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Recipe - The Fresh Grocer - Corporate
CrispyFishTacoBowlswithPineappleSlaw.jpg
Crispy Fish Taco Bowls with Pineapple Slaw
Prep Time45 Minutes
Servings8
Cook Time10 Minutes
Calories140
Ingredients
3 cups shredded green cabbage
3/4 cup chopped fresh pineapple
1/4 cup sliced green onions ( extra for garnish toppings, optional)
2 tbs mayonnaise
1 tbs fresh lime juice + lime wedges for garnish
1 tsp honey
1/4 tsp 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 tbs Old El Paso™ original taco seasoning mix (from 1-oz package)
3/4 tsp baking powder
Vegetable oil
1 package (8 count) Old El Paso™ soft tortilla bowls, heated as directed on package
Directions

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 1 cup Corona® Pineapple Hard 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.

 

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

 

Relax responsibly®. Corona® Hard Seltzer Spiked Sparkling Water with Natural Flavors. Imported by Crown Imports, Chicago, IL. Trademarks referred to herein are the properties of their respective owners.

 

Nutritional Information
  • 16 g Total Fat
  • 3.5 g Saturated Fat
  • 0 g Trans Fat
  • 25 mg Cholesterol
  • 450 mg Sodium
  • 31 g Total Carbohydrate
  • 1 g Dietary Fiber
  • 3 g Sugars
  • 13 g Protein
45 minutes
Prep Time
10 minutes
Cook Time
8
Servings
140
Calories

Shop Ingredients

Makes 8 servings
3 cups shredded green cabbage
Green Cabbage, 1 ct, 3.5 pound
Green Cabbage, 1 ct, 3.5 pound, 3.5 Pound
$3.47 avg/ea$0.99/lb
3/4 cup chopped fresh pineapple
Pineapple Large, 1 each
Pineapple Large, 1 each, 1 Each
$2.99
1/4 cup sliced green onions ( extra for garnish toppings, optional)
Organic Scallions, 1 each
Organic Scallions, 1 each, 1 Each
$1.99
2 tbs mayonnaise
Primal Kitchen Mayo Avocado Oil Real Mayonnaise, 12 fl oz
Primal Kitchen Mayo Avocado Oil Real Mayonnaise, 12 fl oz, 12 Fluid ounce
$10.79$0.90/fl oz
1 tbs fresh lime juice + lime wedges for garnish
Fresh Lime, 1 each
Fresh Lime, 1 each, 1 Each
$0.59
1 tsp honey
Wholesome Pantry Organic Pure and Sweet Honey, 12 oz
Wholesome Pantry Organic Pure and Sweet Honey, 12 oz, 12 Ounce
$4.89$0.41/oz
1/4 tsp salt
Morton Coarse Kosher Salt, 48 oz
Morton Coarse Kosher Salt, 48 oz, 48 Ounce
$3.99$0.08/oz
1 lb skinless firm whitefish fillets, such as cod or halibut, cut crosswise into 4x1-inch strips
Previously Frozen Alaska Cod Fillet
Previously Frozen Alaska Cod Fillet, 1 Pound
$9.99/lb$9.99/lb
3/4 cup all-purpose flour
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz, 2 Pound
$2.19$1.10/lb
1/4 cup cornstarch
Davis Corn Starch, 6.5 oz
Davis Corn Starch, 6.5 oz, 6.5 Ounce
$2.49$0.38/oz
2 tbs Old El Paso™ original taco seasoning mix (from 1-oz package)
Old El Paso Original Taco Seasoning Mix, 1 oz
Old El Paso Original Taco Seasoning Mix, 1 oz, 1 Ounce
On Sale! Limit 4
$1.00 was $1.25$1.00/oz
3/4 tsp baking powder
Clabber Girl Double Acting Baking Powder, 8.1 oz
Clabber Girl Double Acting Baking Powder, 8.1 oz, 8.1 Ounce
$3.49$0.43/oz
Vegetable oil
Bowl & Basket 100% Vegetable Oil, 48 fl oz
Bowl & Basket 100% Vegetable Oil, 48 fl oz, 48 Fluid ounce
$4.29$0.09/fl oz
1 package (8 count) Old El Paso™ soft tortilla bowls, heated as directed on package
Old El Paso Soft Flour Tortilla Bowl, 8 count, 6.7 oz
Old El Paso Soft Flour Tortilla Bowl, 8 count, 6.7 oz, 6.7 Ounce
$4.79$0.71/oz

Nutritional Information

  • 16 g Total Fat
  • 3.5 g Saturated Fat
  • 0 g Trans Fat
  • 25 mg Cholesterol
  • 450 mg Sodium
  • 31 g Total Carbohydrate
  • 1 g Dietary Fiber
  • 3 g Sugars
  • 13 g Protein

Directions

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 1 cup Corona® Pineapple Hard 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.

 

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

 

Relax responsibly®. Corona® Hard Seltzer Spiked Sparkling Water with Natural Flavors. Imported by Crown Imports, Chicago, IL. Trademarks referred to herein are the properties of their respective owners.