Cabali Recipe

Make pickles

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan, combine apple cider vinegar, water, sugar, and salt; bring just to a simmer to dissolve sugar. Pour hot brine over onions, press down so they're submerged, cool to room temperature (about 15–20 minutes) then refrigerate at least 15 minutes before using. (Can be made ahead and kept refrigerated up to 2 weeks.)

Prepare crema

Whisk together sour cream, lime juice, chopped chipotle (or chipotle powder), and salt in a small bowl until smooth. Taste and adjust heat or lime. Refrigerate until ready to serve.

Make slaw

In a medium bowl combine shredded green and red cabbage, carrot, chopped cilantro, lime juice, mayonnaise, sriracha, honey, and 1/2 teaspoon salt. Toss thoroughly so vegetables are evenly coated. Fold in 1/2 cup of the quick pickled red onion. Keep chilled until assembly.

Warm tortillas

Warm tortillas on a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes. Keep wrapped to stay warm.

Season fish

Pat fish pieces dry with paper towels. In a shallow bowl mix flour, smoked paprika, cumin, garlic powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Dredge each fish piece lightly in the seasoned flour, shaking off excess.

Cook fish

Heat a large skillet over medium-high heat with 4 tablespoons vegetable oil until shimmering. Add fish pieces in a single layer (do not overcrowd) and cook 2.5–3 minutes per side until golden brown and cooked through (internal temperature ~145°F / 63°C). Transfer to a plate lined with paper towels to drain briefly.

Optional baking (lighter)

If you prefer baking, preheat oven to 425°F (220°C), arrange dredged fish on a parchment-lined sheet, drizzle with 1 tablespoon oil, and bake 10–12 minutes, flipping once, until golden and flaky.

Place a warm tortilla on a plate. Add 2–3 pieces of cooked fish in the center. Spoon a generous tablespoon of spicy slaw atop the fish. Drizzle 1–2 teaspoons of chipotle-lime crema across the top. Add pickled red onion, a couple slices of avocado, and sprinkle with crumbled cotija if using. Serve with lime wedges and extra hot sauce on the side.

Repeat assembly for remaining tortillas. Serve immediately so fish remains crisp. Leftover slaw and crema keep refrigerated for 2–3 days; fish best eaten same day.