Halibut Tacos with Bacon-Cabbage Slaw

Get ready for a flavor explosion. From the lightly coated fish to the tangy slaw and sauce, these tacos might well be the best you’ve ever had. Using Shore Lunch, a fish batter packaged mix, minimizes prep time so you can settle quickly into the fun of eating these.

    SAUCE
  • 1 large ripe avocado
  • 8 oz. sour cream
  • Juice of one lime
  • ½ teaspoon kosher salt
    SLAW
  • 2 cups packed, thinly sliced red cabbage
  • 1 cup thinly sliced red onion
  • 1 cup thinly sliced orange pepper
  • 2 serrano chiles, thinly sliced
  • Juice of one lime
  • 1 tablespoon cider vinegar
  • ½ teaspoon kosher salt
  • ¼ cup chopped cilantro
  • 1 lb. bacon
  • 1 tablespoon hot sauce (Valentina or Tapatio)
    FISH
  • 2 lb. halibut fillet, cut in ¾-inch chunks
  • 1 bag Shore Lunch Fish Batter/Breading Original Recipe mix
  • 16 small blue corn tortillas
    Directions
  1. For sauce, puree all ingredients in blender until smooth. Store in refrigerator.

  2. For slaw, in large bowl toss together cabbage, onion, pepper, chiles, lime juice, vinegar and salt. Store in refrigerator.

  3. Heat cast iron skillet over medium-high heat (or use fire-safe pan if cooking over campfire). Cook bacon until crispy; remove from pan. Reserve 8 slices for slaw (store remaining bacon in refrigerator for another use or share with hungry diners). Set aside 2 tablespoons fat (for slaw).

  4. Place Shore Lunch in sealable plastic bag; add halibut, seal bag and shake vigorously until evenly coated. Heat pan with bacon fat over medium-high heat; cook halibut (in two batches, if necessary) about 6 minutes until golden brown, turning once.

  5. Meanwhile, warm tortillas (or toast over campfire just before assembling tacos)

  6. Chop 8 slices bacon. Fold bacon, cilantro, reserved 2 tablespoons bacon fat and hot sauce into the slaw.

  7. To assemble tacos, stack two tortillas and top with sauce, then halibut and then slaw.

4 servings


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