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Champagne Style Vinaigrette
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Fried Halibut Tacos
These tasty tacos combine two BRIANNAS favorites with pan-fried halibut and homemade slaw. Picture yourself on a beach with tacos in one hand and a glass of William Chris Picpoul in the other, and you're all set!
Made With
Cook Time
10 minutes
Prep Time
45 minutes
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Ingredients
1 pound
2
½ cup
1 cup
-
1 cup
2
½ cup
1 cup
½ cup
½ cup
1 cup
½ cup
1
-
-
1
-
fresh halibut or other flaky white fish, sliced into 3 x 1/2 pieces
eggs scrambled (for egg wash)
corn starch
panko bread crumbs
oil or lard for frying
shredded red cabbage
small radishes, julienned
chopped cilantro
shredded Napa cabbage
shredded carrots
BRIANNAS Creamy Cilantro Lime Dressing
sour cream
BRIANNAS Champagne Vinaigrette Dressing
grilled corn off the cob
grilled peppers (Chef Tye recommends miniature bell peppers)
corn or flour tortillas
lime, cut into quarters
cotija cheese
Creamy Cilantro Lime
Directions
Step 1
Prepare the slaw by mixing red cabbage, Napa cabbage, radishes, carrots, and cilantro. Add BRIANNAS Creamy Cilantro Lime Dressing 30 minutes before serving.
Step 2
Prepare the sauce by mixing sour cream and BRIANNAS Champagne Vinaigrette Dressing in a bowl. Set aside.
Step 3
Heat oil or lard over medium heat. Make sure you have enough oil to cover halfway up the side of each piece of fish.
Step 4
Dredge fish in corn starch, dip in egg wash, coat in panko, and set aside until all fish is coated.
Step 5
Add the fish to the oil, careful not to overcrowd the pan.
Step 6
Cook both sides until golden brown, remove, and immediately salt.
Step 7
Grill or pan fry tortillas.
Step 8
To assemble, place appropriate amount of fish in taco. Top with slaw, grilled peppers, cotija cheese, and sauce. Garnish with fresh lime wedges and enjoy!
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