Hefe's Fish Tacos Recipe

Prep fish

Pat the fish fillets dry with paper towels. Cut into 8 equal taco-sized strips (about 2-3 inches long). Season both sides with 3/4 tsp of the salt and 1/4 tsp of the black pepper.

Set up breading station

In one shallow bowl combine the all-purpose flour and cornstarch with 1/2 tsp salt and 1/4 tsp smoked paprika. In a second bowl whisk the egg with cold water until combined (this creates a light batter). In a third shallow dish place the panko breadcrumbs mixed with remaining smoked paprika (if any) and 1/4 tsp black pepper.

Bread the fish

Working one piece at a time: dredge a strip in the flour mixture, shake off excess, dip into the egg-water mixture, then press into the breadcrumbs until evenly coated. Place on a parchment-lined tray and repeat with remaining pieces.

Fry the fish

Pour vegetable oil into a heavy skillet to reach about 1/4-inch depth (about 1 cup). Heat over medium-high until oil reaches 350°F (or a small breadcrumb sizzles and browns within 10 seconds). Fry the breaded fish in batches—do not overcrowd—about 2.5 to 3 minutes per side until golden brown and cooked through (internal temp ~145°F). Transfer to a wire rack or paper towel-lined plate and season immediately with a light pinch of salt. Keep warm in a low oven (200°F) while finishing remaining batches.

Whisk together the mayonnaise, sriracha, lime juice, honey, garlic powder, and 1/8 tsp salt in a small bowl until smooth. Taste and adjust heat or lime to preference. Refrigerate until ready to assemble.

In a medium bowl combine the corn, diced tomato, red bell pepper, red onion, and cilantro. Add lime juice, olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Toss to combine and taste; adjust seasoning if needed. Let sit at room temperature for 10 minutes to marry flavors.

Warm the tortillas: stack and wrap in a damp kitchen towel and microwave for 20-30 seconds, or warm individually in a dry skillet over medium heat for 20-30 seconds per side until pliable and lightly browned in spots.

Assemble bed: divide baby spinach and shredded cabbage evenly among the four tortillas (about 1/2 cup spinach + 3/8 cup cabbage per tortilla).

Build the tacos: place two fried fish strips on top of the greens in each tortilla. Spoon 2-3 tablespoons of corn salsa over the fish, then drizzle about 1 tablespoon of spicy mayo over each taco. Add extra hot sauce if desired and garnish with cilantro or scallion. Serve immediately with lime wedges on the side.

Notes: All components are portioned to serve four tacos. If serving more people, increase fish and tortillas accordingly. Leftover components (salsa, mayo) keep refrigerated for up to 3 days.