Hefe's Fish Tacos (3) Recipe

Prepare fish

Pat fish fillets dry with paper towels. Cut into 6 evenly sized strips (about 1–1.5 oz each) so there is one piece per taco. Season both sides lightly with 1/2 tsp of the salt and 1/4 tsp of the black pepper reserved from the ingredients list.

Make dredge stations

Set up three shallow bowls: 1) combine the 3 tbs flour, 1 tbs cornstarch, remaining 1/2 tsp salt, remaining 1/4 tsp black pepper and garlic powder; 2) whisk together the egg and 1/2 cup buttermilk until smooth; 3) place 1 cup panko breadcrumbs in the third bowl. Pat fish pieces in the flour mixture to coat, dip into the egg-buttermilk mixture, then press into panko to fully coat. Place on a wire rack while you heat the oil.

Fry the fish

Pour vegetable oil into a heavy skillet or sauté pan to a depth of about 1/2 inch (roughly 3/4 to 1 cup depending on pan). Heat over medium-high until oil registers 350°F (175°C) or a piece of bread sizzles and browns in ~30–40 seconds. Fry fish in batches without overcrowding, 2–3 minutes per side, until golden brown and cooked through (internal temperature ~145°F/63°C). Transfer to a paper towel–lined plate or wire rack and season immediately with a light pinch of salt. Keep warm in a low oven (200°F / 95°C) if needed.

While fish fries, combine 1 cup corn kernels, 1/4 cup diced red bell pepper, 2 tbs finely diced red onion, 2 tbs chopped cilantro, and the minced jalapeño in a bowl. Add 1 tbs lime juice and 1/4 tsp salt; stir to combine. Taste and adjust lime or salt as needed. Set aside to let flavors meld.

In a small bowl whisk together 1/2 cup mayonnaise, 1 tbs sriracha, 1 tsp lime juice, and 1 tsp hot sauce (if using). Season with 1/4 tsp salt. Taste and add more sriracha or lime to reach desired heat and tang. Chill until assembly.

Warm tortillas in a dry skillet over medium heat for 20–30 seconds per side or wrap stack in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Keep covered to stay warm. Toss 2 cups baby spinach with a squeeze of the reserved lime to lightly wilt and season. Place 1–2 tbs of shaved cabbage in a small bowl and toss with a pinch of salt and a squeeze of lime if desired.

Lay a warm tortilla on a plate. Place a small handful (about 1/3 cup) of spinach in the center, followed by 2–3 pieces of fried fish (depending on size). Add a tablespoon of shaved cabbage and 1–2 tbs corn salsa on top of the fish. Drizzle 1–2 tbs spicy mayo over the taco. Sprinkle with a teaspoon of crumbled cotija or feta and a few cilantro leaves. Serve with lime wedges on the side for squeezing.

Repeat to make a total of 6 tacos. Serve immediately while fish is warm and crunchy.