Crispy Wild Pacific Halibut Tacos

 
 

By: Dana Reinhardt
Adapted from recipe created By Executive Chef Dana Reinhardt.

 

Tacos

  • 1 lb (455 g) - Wild Pacific halibut, cut into 4"/10 cm strips

  • ¼ cup (50 mL) - canola oil

  • 2 cups (500 mL) - Panko*

  • 3 - large eggs, lightly beaten

  • 1 cup (250 mL) - all-purpose flour, for dredging

  • 8 - flour tortillas

  • salt, to taste


Garnish

  • 2 - Maestro sweet bell peppers, thinly sliced

  • 1 - Gusto mixed hot pepper, seeded and finely chopped

  • ½ cup (125 mL) - white cabbage, shredded

  • ¼ cup (50 mL) - cilantro, chopped

  • ½ - red onion, thinly sliced

  • ½ cup (125 mL) - sour cream

  • 2 - limes, cut into quarters

  • ½ cup (125 mL) - tomato salsa


Instructions:

  1. Heat canola oil in a large skillet over medium/high heat.

  2. In a shallow bowl, whisk eggs.

  3. In a second shallow bowl, place the Panko.

  4. In a third shallow bowl, place the flour.

  5. Dredge halibut strips in flour, shaking off any excess. Dip them in eggs and then in Panko.

  6. Working in batches, fry the fish, turning once, until golden brown. Drain on paper towels and season with kosher salt.

  7. Divide fish among the tortillas and finish with garnishes. Roll up and serve immediately.

* Panko is a Japanese bread crumb found in the Specialty Food Section.

Serves 4

© 2010 Windset Farms™. All rights reserved. Featured with permission.

 
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