ABOUT THE RECIPE
INGREDIENTS
TOPPING
¼ red onion, cut into half moons
1 habanero pepper or any other fresh spicy pepper of your choice, chopped
2 oz (60 ml) white vinegar
juice of 3 limes
salt & pepper to taste
SALSA FRESCA
2 tomatoes, small dice
1 jalapeño (optional), small dice
½ white or red onion, small dice
1 bunch of cilantro, finely chopped
½ cucumber, small dice
juice of 2 lemons or 4 limes
salt & pepper to taste
splash of olive oil
TRADITIONAL SALSA
1 serrano pepper or jalapeño (optional)
1-2 smoked dried peppers (i.e chipotle, morita, or pasilla)
1 peeled garlic clove
1 cup (240 ml) water
1 tablespoon sour cream
½ avocado
1 tablespoon mayonnaise
1 teaspoon mustard
1 handful fresh cilantro
TACOS
about 3 cups (710 ml) vegetable oil (grapeseed is preferable), enough to cover fish by 1 inch
1 cup (120 g) all-purpose flour
1 tsp baking powder (optional)
salt (or garlic salt) and pepper to taste
1 egg
½ cups (355 ml) beer of your choice
2 white fish filets (such as branzino), skin and spine removed, and cut into strips*
6-8 shrimp, peeled and deveined (optional)
8-10 corn tortillas
½ cup purple cabbage, finely chopped
2 limes or lemon
*Vegetarian substitution: you can replace fish with 350g of fresh mushrooms or vegetables of your choice (i.e. broccoli, cauliflower, zucchini)
TOOLS
cutting board
sharp knife
blender (for the traditional salsa)
3 bowls
measuring spoons
high-sided frying pan for deep frying
small pot with lid
A note on measurements
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
PREPARATION
TOPPING
Place onion and pepper in a mixing bowl. Add the vinegar, lime juice, and stir to combine. Add salt and pepper to taste. Place in the fridge to chill.
SALSA FRESCA
Place tomatoes, jalapeno, onion, cilantro, and cucumber in a mixing bowl (you should have about equal amounts of each ingredient). Season with lemon or lime juice, and add salt and pepper to taste and a dash of your best olive oil.
TRADITIONAL SALSA
Place the serrano or jalapeno peppers, smoked dried peppers, and garlic in a small pot with 1 cup water. Cover with a lid and boil for 5 minutes, then set aside to cool.
Place the boiled ingredients along with their cooking liquid into a blender. Add the sour cream, avocado, mayonnaise, mustard, and handful of fresh cilantro. Season with salt and pepper to taste. Blend together until creamy and orange.
TACOS
Heat vegetable oil in a high-sided frying pan or pot over low heat.
In a mixing bowl, combine flour, baking powder, and a pinch of salt and pepper. Add the egg. While whisking, gradually add the beer and mix until you achieve a smooth, pancake batter-like consistency.
Season the fish with salt and pepper. Raise the heat on the oil to medium-high. Once the temperature reaches 375°F [175°C], or a small bit of remaining batter dropped into the oil immediately sizzles, it’s ready for frying. Meanwhile, line a plate with a paper towel and set aside.
Dip the fish in the batter and carefully lay a single layer into the hot oil (be careful not to overcrowd the pan; the fish should have space between them). Fry the fish until golden brown, about 3-5 minutes, then remove from the oil and place on the paper towel-lined plate. Repeat with shrimp, if using.
In a dry pan over medium heat, warm up the corn tortillas for 3-4 minutes on each side.
Prepare your tacos by adding the fish and salsas in the corn tortillas. Top with purple cabbage, a squeeze of lime, and the topping.
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