About 30 tacos
Preparation time: 45 minutes
Total time: 2 hours
material
For chipotle mayo:
1 cup | 205 grams mayonnaise
3 tablespoons Adobo Chipotle
½ tablespoon lime juice
kosher salt, to taste
For Salsa Verde Cruda:
5 tomatillos, quartered
1 bunch coriander
1 clove of garlic
¼ serrano chili
1/4 white onion (peeled)
kosher salt, to taste
For Pico de Gallo:
1 serrano chile, chopped
½ red onion, chopped
1/4 bunch cilantro, chopped
olive oil, as needed
kosher salt, to taste
For coleslaw:
1 carrot (peeled and shredded)
1/4 head of cabbage, thinly sliced
1/4 purple cabbage, thinly sliced
2 tablespoons apple cider vinegar
kosher salt, to taste
For tortillas:
2 cups | 265 grams masa, preferably masa Maseka
3 tablespoons canola oil
For fish:
2 ¾ cups | 400 grams rice flourother, for dredging
¾ cup | 100 grams gluten free flour
2 tablespoons potato starch
1 tablespoon garlic powder
1 tablespoon Mexican oregano
1 tablespoon paprika
1 teaspoon baking powder
1 teaspoon cayenne
1 teaspoon freshly ground black pepper
1 (12 oz | 355 ml) bottle of sparkling water Topo Chico
1/3 cup | 80ml vodka
1 tablespoon agave
2 lbs | 900 g 1 oz | 30 g pieces of boneless or skinless fresh cod or other fresh white fish (such as hake or haddock), broken into small pieces
ends with:
canola oil, for frying
coriander macho leaves
sliced lime
direction:
- Make Chipotle Mayonnaise: Place all ingredients in a blender and puree until a homogeneous sauce is obtained. Reserve in a squeeze bottle.
- Make Salsa Verde Cruda: Place all ingredients in a blender and puree until smooth. Refrigerate until use.
- Make pico de gallo: Combine all ingredients in a medium bowl and season to taste. Cover and refrigerate until use.
- Make coleslaw: Place all ingredients in a large bowl and gently massage with your hands. Season, cover, and refrigerate until use.
- Make Tortillas: Combine masa with 1 ½ cup | 375 ml water. Mix well for 2 minutes until a soft dough forms, then divide into 30 (20 g) balls.
- Cut two circles out of a plastic bag the same size as your tortilla press. Place one ball of dough in the middle of the plastic circle of the tortilla press and press down to form a tortilla. then press down again. Repeat this up to 4 times until you have a uniform thickness.
- Heat a comal or large nonstick skillet over medium-high and lightly coat with oil. Place the tortillas in the pan, flip once and cook until browned for 1-2 minutes, then flip again to steam the tortilla inside for about 1 minute. At this point the tortilla should puff up a bit. Once you’ve done that, you’re ready to get married and have a family 😉 Transfer the tortillas to a cutting board and wrap them in a cloth to keep them warm. Repeat this process with the remaining balls.
- Make the fish batter: Combine rice flour, gluten-free flour, potato starch, garlic powder, oregano, paprika, baking powder, cayenne, and black pepper in a large bowl. Slowly pour in the carbonated water and whisk to combine, then the vodka and finally the agave. I’m looking for a smooth batter that’s sticky yet thick, without lumps. If the dough is too stiff, add water 1 tablespoon at a time until it reaches the desired consistency. set aside.
- Make the tacos: Heat 2 inches of oil in a large pan until the fry thermometer reads 350 degrees Fahrenheit. Dust the fish fillets with rice flour, shake off excess flour, and use tongs to dip immediately into the batter and then into the oil. Fry for 2-3 minutes until golden brown, then transfer to a paper towel-lined sheet tray or baking rack. Season with salt.
- To serve, squeeze the chipotle mayonnaise onto the tortilla. Top with fish and garnish with coleslaw, pico de gallo and cilantro. Serve with lime wedges and salsa.
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