Taco Duo Recipe

Prepare the fish

Pat basa fillets dry and cut into 8 equal taco-sized strips (about 1 in wide). Season lightly with 0.5 tsp salt and 0.25 tsp black pepper.

Make batter

In a medium bowl whisk together 3 tbs flour, 2 tbs cornstarch, 1 tbs of the cold sparkling water, and the egg until just combined. Gradually add remaining sparkling water to reach a thick but pourable batter (about 2–3 tbs more). Batter should coat the back of a spoon.

Fry fish

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Dredge fish strips in a light dusting of flour (reserve), then dip into batter to coat completely. Fry in batches 2–3 minutes per side until golden and flaky (internal temp ~145°F/63°C). Drain on a paper towel-lined tray and keep warm in a 200°F oven while you finish other batches.

Warm tortillas & assemble

Warm 8 tortillas in a dry skillet or wrapped foil in the oven. Place a small handful (about 1/4 cup) shredded cabbage on each tortilla, top with a piece of fried basa, a drizzle (about 1 tsp) of chipotle crema, a few slices of avocado, a squeeze of lime, and a sprinkle of cilantro and coarse salt. Serve immediately.

Marinate chicken

Slice chicken thighs into thin strips or leave whole for grilling. In a bowl combine 2 tbsp lime juice, 2 tbsp olive oil, 1 tsp chili powder, 0.5 tsp smoked paprika, 0.5 tsp cumin, 2 minced garlic cloves, 0.75 tsp salt and 0.25 tsp black pepper. Add chicken and toss to coat. Marinate at room temperature 15 minutes or refrigerate up to 2 hours.

Grill or pan-sear chicken

Preheat a grill or heavy skillet to medium-high. Grill or sear chicken strips 3–4 minutes per side (longer for whole thighs) until well charred at edges and cooked through (internal temp 165°F/74°C). Remove and let rest 5 minutes, then slice if you left whole.

Warm tortillas & assemble

Warm 8 tortillas. For each taco place a small handful (about 1/4 cup) shredded cabbage, 2–3 slices or a portion of grilled chicken, a spoonful of pickled red onion, a few radish slices, chopped cilantro, a drizzle of the chipotle crema (about 1 tsp), and a lime squeeze. Serve hot.

Prepare tofu

Press tofu for at least 15 minutes to remove excess water; cut into 8 rectangular strips. Toss gently with 1 tbsp soy sauce and 1 tbsp lime juice. Let sit 5 minutes.

Coat and fry tofu

Spread 3 tbs cornstarch on a plate and dredge tofu pieces to coat evenly. Heat 0.5 cup neutral oil in a skillet over medium-high heat. Fry tofu 2–3 minutes per side until crisp and golden. Drain on paper towels and finish with a pinch of coarse salt.

Warm tortillas & assemble

Warm tortillas. On each place shredded cabbage, a piece of crispy tofu, pickled red onion, avocado slice, a drizzle of chipotle crema, cilantro and a squeeze of lime. Serve immediately.

Chipotle crema

In a small bowl whisk together 1/2 cup chipotle crema (or sour cream), 2 tbs mayonnaise and 1 tsp adobo or chipotle paste until smooth. Taste and adjust salt or lime if desired. Refrigerate until ready to use.

Pickled red onion (if not using store-bought)

Quick-pickle: thinly slice 1 small red onion and pack into a jar. Heat 1/2 cup white vinegar, 1/2 cup water, 1 tbsp sugar and 1 tsp salt until dissolved. Pour hot brine over onions, cool to room temp and refrigerate at least 30 minutes.

Final plating

Set out both taco types so diners can choose: 4 fish tacos and 4 chicken tacos (or swap chicken for tofu). Garnish with extra cilantro, radish slices, avocado and lime wedges. Serve immediately while fish and tofu are crisp and chicken is hot.