Panko Crusted Halibut Tacos with a Creamy Avocado Cabbage Slaw
August 17, 2009
I was so excited to make these panko crusted halibut tacos last night, because I new they were going to be really tasty. And that they were!! We had dinner with some friends the other night at BJ’s Brewery, when my eyes hit the halibut tacos on the menu, I decided to try them. I hate to admit this but I’ve never had fish tacos. They were lightly breaded with panko bread crumbs, and served in warm tortillas with plain shredded cabbage. On the side was the creamy avocado sauce, and salsa. So I decided I was going to make my own panko crusted halibut tacos, but change it up a bit by combining the raw cabbage with the avocado sauce to create a slaw that could be plopped right on top of the halibut. I prepared the avocado cabbage slaw first so it could sit in the refrigerator and marinate, while I prepared my halibut. Halibut is a great source of high quality protein, rich in minerals, vitamins, and the most beneficial omega-3 essential fatty acids. Now this is just a few of the benefits, click here to learn more about the very nutritious halibut fish. Please enjoy!
For more recipes with halibut, click here.
For the halibut:
- Corn tortillas, 8 to 10
- 1 lb. halibut fillets
- 1 cup flour
- 2 eggs
- 1 tbsp. water
- 1 tbsp. whipping cream
- 2 cups panko bread crumbs
- Salt and pepper to taste
- 4 tbsp. olive oil
For the creamy avocado slaw:
- 1 avocado
- 2 green onions, chopped
- 1 clove garlic, chopped
- ½ cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp. green salsa
- 1 tsp. cider vinegar
- 1 tsp. red pepper chili flakes
- ½ lime, juiced
- 2 cups cabbage, thinly sliced
Prepare you creamy avocado cabbage slaw first. In a large bowl, mix all ingredients thoroughly, adding your cabbage last, tossing to coat cabbage evenly. Place in refrigerator while you prepare you tacos.
Preheat oven to 350 degrees. Place your tortillas in foil and warm in oven while you prepare your halibut. Wash and trim skin off halibut. Cut into 2- inch pieces. Place flour in shallow dish. In a medium size bowl, beat eggs with whipping cream and water. Place panko bread crumbs in a shallow dish, add salt and pepper to taste. Dredge halibut pieces one by one in flour, shaking to remove any excess flour, then dip into egg mixture, lastly coat with the panko bread crumbs. Heat a nonstick skillet with olive oil until barely smoking. Sauté halibut pieces to a golden brown turning once, about 5 minutes. Place halibut pieces in an oven proof pan, to finish cooking. About 8 minutes.
To serve, place halibut pieces in warmed tortillas, and top with creamy avocado cabbage slaw.
Serves: 6
Total time: 60 minutes
Related posts:
- Creamy Cucumber-Avocado Salad Dressing
- Parmesan Crusted Chicken with Sage Butter Sauce
- Halibut With Citrus Butter Sauce
