Fried Fish Tacos

Gourmet, authentic Mexican tacos made with cod, three chili banger hot sauce, special Farm sauce and a cabbage crudito, all on top of corn tortillas and served with lime wedges.
Directions for: Fried Fish Tacos

Ingredients

Cabbage Crudito

1 cup shredded white cabbage

6 - 8 large carrots, shredded (1 cup)

cup apple cider vinegar

Salt, to taste

Three Chili Banger

1 Pasilla chili, cored and seeded (available in Latin grocery stores)

1 Mulato chili (available in Latin grocery stores)

3 Morita chilies, cored and seeded (available in Latin grocery stores)

1 cup apple cider vinegar

1 Tbsp sugar

3 cloves garlic, finely chopped

Salt, to taste

Farm Sauce

cup Mexican crema (available in Latin grocery stores)

1 tsp ground cumin

1 tsp ground Mexican cinnamon

1 tsp ground chipotle

1 Tbsp lime juice

1 Tbsp lemon juice

green onion, chopped (1 Tbsp)

Salt

Fried Fish

cup Masa Harina flour (available in Latin grocery stores)

1 Tbsp ground paprika

1 Tbsp garlic powder

3 tsp salt, divided

cup corn flour

cup cornstarch

2 tsp baking soda

cup Club Soda

4 (6-oz) cod fillets

Canola oil, for frying

Assembly

4 corn tortillas

Lime wedges

Directions

Cabbage Crudito

1. In a large bowl, combine cabbage, carrots and apple cider vinegar. Stir well and season with a pinch of salt.

2. Cover and refrigerate until assembly. Cabbage tastes better the longer it sits. Let sit for 1 or 2 days for best results.

Three Chili Banger

1. Preheat oven to 375F.

2. Place Pasilla, Mulato, and Morita chilies on a baking sheet. Toast chilies in the oven for 5 minutes, until chilies puff up, darken, and become fragrant.

3. Transfer chilies to a medium saucepan with apple cider vinegar, sugar,a pinch of salt, and 1 cup of water. Simmer over low heat for 10 minutes.

4. Stir in garlic and remove mixture from heat.

5. Pour mixture into a food processor and blend until smooth. To strain out the seeds, pour the sauce through a fine mesh sieve.

6. Cover and refrigerate sauce until assembly.

Farm Sauce

1. In a large bowl, stir together Mexican crema, cumin, Mexican cinnamon, chipotle, lime juice, and green onions.

2. Season with salt, to taste, and refrigerate until assembly.

Fried Fish

1. Preheat deep fryer or a large heavy-bottomed pot of oil to 350F.

2. In a medium bowl, combine Masa Harina, paprika, garlic powder, and 1 teaspoon of the salt; set mixture aside.

3. In a second bowl, combine corn flour, cornstarch, baking soda, and remaining 2 teaspoons of salt.

4. Using a fork, whisk club soda into the corn flour mixture until the batter is the consistency of a loose pancake batter.

5. To batter the fish, dredge the fillets in the Masa Harina mixture, then into the batter, to coat.

6. Carefully drop fish into the hot oil and fry for 3 minutes, until brown on both sides.

7. Using tongs, remove fish from the hot oil and set aside on a paper towel-lined plate to drain.

8. Repeat dredging and frying process with remaining fish fillets.

9. Season fried fish lightly with salt, to taste.

Assembly

1. To serve the fish tacos, warm corn tortillas in the microwave or oven.

2. Place warm corn tortilla down on the plate. Spread Farm Sauce over the corn tortilla; add a drizzle of the Three Chili Banger and top with the fried fish.

3. Pile Cabbage Crudito over the fish and squeeze fresh lime over top.

4. Repeat with remaining portions and serve.

Tips and Substitutions

Special Equipment: Food processor, fine mesh sieve, deep fryer or large heavy-bottomed pot (for frying)

Cabbage Crudito tastes best if made 1 or 2 days before use.

Extra Three-chili banger will keep for up to 30 days if covered and refrigerated. Farm Sauce and Cabbage Crudito will last for up to 10 days if covered and refrigerated.