Recipes & Food Styling

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.