Makes about 30 tacos
Prep time: 45 minutes
Total time: 2 hours
INGREDIENTS
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for the chipotle mayo:
1 cups|205 grams mayonnaise
3 tablespoons chipotle in adobo
½ tablespoon lime juice
kosher salt, to taste
for the salsa verde cruda:
5 tomatillos, quartered
1 bunch cilantro
1 garlic clove
¼ serrano chile
¼ white onion, peeled
kosher salt, to taste
for the pico de gallo:
1 serrano chile, minced
½ red onion, minced
¼ bunch cilantro, minced
olive oil, as needed
kosher salt, to taste
for the coleslaw:
1 large carrot, peeled and thinly julienned
¼ head green cabbage, thinly sliced
¼ head purple cabbage, thinly sliced
2 tablespoons apple cider vinegar
kosher salt, to taste
for the tortillas:
2 cups|265 grams masa, preferably Maseca
3 tablespoons canola oil
for the fish:
2 ¾ cups|400 grams rice flour, plus more, for dredging
¾ cup|100 grams gluten-free flour
2 tablespoons potato starch
1 tablespoon garlic powder
1 tablespoon Mexican oregano
1 tablespoon paprika
1 teaspoon baking powder
1 teaspoon cayenne
1 teaspoon freshly ground black pepper
1 (12-ounce|355-ml) bottle sparkling water, such as Topo Chico
⅓ cup|80 ml vodka
1 tablespoon agave
2 pounds|900 grams boneless, skinless fresh cod or any other fresh white fish such as hake or haddock, portioned into 1-ounce|30-gram pieces
to finish:
canola oil, for frying
cilantro macho leaves
lime wedges
DIRECTIONS:
- Make the chipotle mayo: Place all of the ingredients in a blender and purée until you have a homogenous sauce. Put in a squeeze bottle and reserve.
- Make the salsa verde cruda: Place all of the ingredients in a blender and purée until smooth. Refrigerate until ready to use.
- Make the pico de gallo: Mix all of the ingredients in a medium bowl and season to taste. Cover and refrigerate until ready to use.
- Make the coleslaw: In a large bowl and using your hands, gently massage all of the ingredients together. Season to taste, cover, and refrigerate until ready to use.
- Make the tortillas: Combine the masa with 1 ½ cups|375 ml water. Mix thoroughly for 2 minutes until a soft dough forms, then divide into 30 (20-gram) balls. (If the dough feels dry, add more water, 1 teaspoon at a time.)
- Cut 2 circles from a plastic bag the same size as your tortilla press. Place one ball of dough in the middle of the plastic circles in a tortilla press and press down, creating a tortilla. Lift the tortilla and rotate it a quarter turn, then press it down again. Do this up to four times until it is an even thickness.
- Heat a comal or large nonstick skillet over medium-high and lightly coat with oil. Add a tortilla to the pan and cook, flipping once, until charred, 1 to 2 minutes, then flip it again to steam the tortilla on the inside, about 1 minute more. At this point the tortilla should blow up a little; if it does this it means you are ready to get married and have a family ;-) Transfer the tortilla to a board and wrap in a dish towel to keep warm. Repeat this process with the rest of the balls.
- Make the fish batter: Mix the rice flour, gluten-free flour, potato starch, garlic powder, oregano, paprika, baking powder, cayenne, and black pepper together in a large bowl. Slowly stream in the sparkling water, whisking to combine, then whisk in the vodka, and finally the agave. You are looking for a smooth batter with no lumps that is thick but still runny. If the batter is too thick, add water, 1 tablespoon at a time, until desired consistency. Set aside.
- Make the tacos: Heat 2-inches of oil in a large saucepan until a deep-fry thermometer reads 350°F. Dredge the pieces of fish in rice flour, shaking off excess, then, using tongs, dip immediately into the batter, then into the oil. Fry until golden, 2 to 3 minutes, then transfer to a sheet tray lined with paper towels or a baking rack. Season with salt.
- To serve, squeeze some chipotle mayo on a tortilla. Top with a piece of fish, then garnish with the slaw, pico de gallo, and cilantro. Serve with lime wedges and the salsa.
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