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!
1 pound fresh halibut or other flaky white fish, sliced into 3" x 1/2" pieces
1/2 cup corn starch
2 eggs scrambled (for egg wash)
1 cup panko bread crumbs
Oil or lard for frying
For The Slaw:
1 cup shredded red cabbage
1 cup shredded Napa cabbage
2 small radishes, julienned
1/2 cup shredded carrots
1/2 cup chopped cilantro
1/2 cup BRIANNAS Creamy Cilantro Lime Dressing
For The Sauce:
1 cup sour cream
1/2 cup BRIANNAS Champagne Vinaigrette Dressing
For The Garnish:
1 grilled corn off the cob
1 lime, cut into quarters
Grilled peppers (Chef Tye recommends miniature bell peppers)
Corn or flour tortillas
Prepare the slaw by mixing red cabbage, Napa cabbage, radishes, carrots, and cilantro. Add BRIANNAS Creamy Cilantro Lime Dressing 30 minutes before serving.
Prepare the sauce by mixing sour cream and BRIANNAS Champagne Vinaigrette Dressing in a bowl. Set aside.
Heat oil or lard over medium heat. Make sure you have enough oil to cover halfway up the side of each piece of fish.
Dredge fish in corn starch, dip in egg wash, coat in panko, and set aside until all fish is coated.
Add the fish to the oil, careful not to overcrowd the pan.
Cook both sides until golden brown, remove, and immediately salt.
Grill or pan fry tortillas.
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!