Ingredients Jump to Instructions ↓

  1. 20 Corn tortillas

  2. 1 Egg (large)

  3. 1/4 cup 59ml Milk

  4. 1/4 cup 59ml Water

  5. 1/2 cup 31g / 1.1oz Flour

  6. 2 teaspoons 10ml Southwestern Essence - plus More for dusting

  7. 1/2 teaspoon 2 1/2ml Baking powder

  8. 2 lbs 908g / 32oz Firm white fish - cut 4" x

  9. 1" x

  10. 1/4" Strips

  11. 4 cups 948ml Vegetable oil - for frying

  12. 4 cups 440g / 15oz Shredded mixed green and red cabbage Lime wedges Mexican Chipotle Crema

  13. 1 cup 237ml Half-and-half

  14. 1 cup 237ml Heavy cream

  15. 1 tablespoon 15ml Sour cream

  16. 4 teaspoons 20ml Chopped chipotle peppers in adobo sauce

  17. 1/2 teaspoon 2 1/2ml Salt Salsa Fresca

  18. 4 Tomatoes - (abt 2 1/2 lbs) - seeded, and (large) Roughly chopped

  19. 1 cup 62g / 2 1/5oz Chopped white onions

  20. 5 teaspoons 25ml Minced garlic

  21. 4 Serrano peppers - stemmed, seeded, And minced

  22. 1/4 cup 4g / 0.1oz Chopped fresh cilantro

  23. 2 tablespoons 30ml Fresh lime juice

  24. 1/2 teaspoon 2 1/2ml Salt

  25. 1 cup 16g / 0.6oz Chopped fresh cilantro - garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 350 degrees. Wrap the tortillas in aluminum foil and place in the oven until soft and pliant, about 12 minutes. Remove and keep wrapped until ready to use. In a large pot or deep fryer, heat the oil to 350 degrees over high heat. In a large bowl, beat the egg with the milk and water. Add the flour, Essence, and baking powder, and whisk to make a thin batter. Dip the fish in the batter, turning to coat, and shake to remove any excess. Fry in batches in the oil until golden and crisp, about 2 minutes. Remove and drain on paper towels, and season lightly with the Essence. Stack 2 tortillas together on plates, and top with the fish. Squeeze with lime juice, and top the fish with cabbage, crema, and salsa to taste. Garnish with cilantro and serve immediately. Mexican Chipotle Crema: In a bowl, mix the half-and-half, cream, and sour cream. Let crema sit at room temperature for 24 hours to develop culture. In the bowl of a food processor or blender, combine the cream mixture with the peppers, adobo sauce, and salt. Process on high speed until smooth. Serve with the fish tacos or other dishes, as desired. (Makes about 2 cups) Salsa Fresca: Combine all the ingredients and stir well to combine. Let salsa sit for 30 minutes for the flavors to blend. Serve as an accompaniment to fish tacos, or other dishes, as desired. (Makes about 3 cups) This recipe yields 4 to 6 servings.


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