Shandy Battered Fish Tacos with Grilled Peach Slaw

Fresh-caught Halibut deep fried to golden perfection and topped with a grilled peaches and red cabbage slaw.

Shandy Battered Fish Tacos with Grilled Peach Slaw

Total TimeTotal Time: 1 hour

ServingsServings: 10

Ingredients

2 cups all-purpose flour, divided

2 Tbsp salt, kosher, divided

1, 12 oz can of beer

vegetable oil, as needed

2 ½ lb halibut fillet, cut into 4-5, 1-inch thick strips

2 Tbsp pepper

10 ea flour tortillas, palm size

3 cups DOLE® IQF Sliced Peaches, thawed

¼ cup red onions, minced

1 cup red cabbage, shredded

2 tsp jalapeño, minced

½ cup cilantro, minced

¼ cup lime juice

5 tsp malt vinegar

Directions

  1. Combine 1 ½ cups of flour and 1 tsp of the salt in a medium bowl and whisk in the beer until smooth. Cover and refrigerate for 30 mins.
  2. Heat the fry oil to 350 degrees.
  3. Place the remaining ½ cup of flour in a baking dish, season the fish generously with remaining salt and pepper on all sides, dredge in the flour and shake off any excess.
  4. Fry the fish until golden brown, roughly 3-4 minutes.
  5. While the fish is frying, heat the tortillas either on a grill or stove top until heated through and keep warm.
  6. Mix the peaches, onion, cabbage, jalapeño, cilantro and lime juice in a medium bowl to create the slaw.
  7. Serve the tacos with one piece of fish in it and a scoop of slaw. Dress each taco with ½ tsp of malt vinegar before enjoying.

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