Cuencos de tacos de pescado crujiente con ensalada de piña

Ingredientes

• 3 cups shredded green cabbage
• 3/4 cup chopped fresh pineapple
• 1/4 cup sliced green onions
• 2 tablespoons mayonnaise
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1 lb skinless firm whitefish fillets, such as cod or halibut, cut crosswise into 4x1-inch strips
• 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 2 tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
• 3/4 teaspoon baking powder
• 1 cup Corona® Pineapple Hard Seltzer
• Vegetable oil
• 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count), heated as directed on package
• Lime wedges

Preparación

1. 1

   In medium bowl, mix Slaw ingredients. Toss until evenly coated. Cover and refrigerate until ready to use.

2. 2

   Pat fish dry with paper towels. In large bowl, mix flour, cornstarch, taco seasoning mix and baking powder with whisk. Add seltzer, and mix with whisk until smooth. Add fish; toss until evenly coated.

3. 3

   In 10-inch skillet, heat 1/2 inch oil to 350°F. Working with 4 to 5 pieces at a time, remove fish from batter, allowing excess to drip off, and add to hot oil. Fry fish (do not let the pieces touch) until golden brown and crispy, about 2 minutes on each side. Drain on paper towels. Repeat with remaining fish.

4. 4

   Divide fish among tortilla bowls, and top with slaw. Serve with lime wedges on the side.