VERONICA HINKE
author • speaker • journalist • coach
Recipes & Food Styling
Friday Fish: Halibut Tacos with Beet and Carrot Slaw

Halibut Tacos with Beet and Carrot Slaw
“Friday Fish!” was a tradition in our family. A few years before she passed away, my mom was absolutely hooked on the Fish Tacos at Trails End Lodge in Wausau. She sure was right- AGAIN! Trails End’s Fish Tacos are amazing, and today they were the inspiration for my Friday Fish supper.
Fantastic! Not the same as a good old church fish fry that I love this time of year, but it’s sure fun trying to make up for it! Happy Friday!
Halibut Tacos with Beet and Carrot Slaw
4 tablespoons of Suzanne Somers’ White Peach Balsamic Vinegar
4 tablespoons extra virgin olive oil
Juice of 2 fresh lemons
2 garlic cloves, chopped
1 teaspoon freshly ground black pepper
1 teaspoon pink Himalayan sea salt
Combine above ingredients in large bowl and mix together well. Add in:
2 cups of chiffonade-cut beet greens
1 cup beets, shredded
1 cup carrots, shredded
1/4 cup red onion, thinly sliced
Mix all ingredients together until they are thoroughly blended. Let sit in fridge, covered, for at least one hour so that flavors blend.
1 package frozen breaded fish fillets
4 flour tortillas
1 cup sour cream
4 sprigs fresh dill
In oven, following directions on package, bake fish; when cool, cut fish into bite-size pieces. Warm tortillas until lightly toasted. Arrange fish on tortillas on plate. Top with slaw, small spoonful of sour cream and sprinkle of a few sprigs of fresh dill. Serve with chips and guacamole.


