Fish Tacos Recipe
Tempura-battered cod, house made corn tortillas, spicy crabmeat aioli, and pickled red cabbage. Served with elotes callejeros (Mexican corn on the cob) or choose grilled. 3 tacos per order
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Ingredients
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Fish
Tortillas
Spicy Crabmeat Aioli
Pickled Red Cabbage
Elotes Callejeros
Method
Fish Preparation
- 1
Prepare the Tempura Batter
In a mixing bowl, combine the tempura batter mix with cold water. Whisk until smooth and set aside.
- 2
Batter and Fry the Cod
Cut the cod fillets into smaller strips. Heat vegetable oil in a deep frying pan to 350°F (175°C). Dip each cod strip into the tempura batter and carefully place them in the hot oil. Fry until golden brown, about 4-5 minutes. Remove and drain on paper towels.
Tortilla Preparation
- 3
Make the Corn Tortillas
In a mixing bowl, combine masa harina, water, and salt. Knead until smooth. Divide the dough into 12 small balls. Using a tortilla press or rolling pin, flatten each ball into a tortilla. Cook on a hot skillet for about 1 minute on each side until slightly charred and cooked through.
Aioli Preparation
- 4
Make the Spicy Crabmeat Aioli
In a bowl, mix crab meat, mayonnaise, sriracha sauce, lemon juice, and minced garlic. Stir until well combined. Adjust seasoning to taste.
Pickled Red Cabbage Preparation
- 5
Pickle the Red Cabbage
In a large bowl, combine thinly sliced red cabbage, white vinegar, sugar, and salt. Toss well and let sit for at least 30 minutes to pickle.
Elotes Callejeros Preparation
- 6
Prepare the Elotes
Boil or grill the corn on the cob until cooked through. Brush with mayonnaise and sprinkle with crumbled Cotija cheese and chili powder. Serve with lime wedges.
Assembly
- 7
Assemble the Tacos
To serve, place a few pieces of the fried cod on a corn tortilla, top with spicy crabmeat aioli, and add pickled red cabbage. Serve with elotes callejeros on the side.