Despite our best intentions, our favorite fish tacos are always battered and fried and topped with crunchy cabbage.
We whipped up our own version of a homemade lime crema, with a secret ingredient (ok, not so secret, it’s cream cheese!) to be drizzled on top. We like an extra squeeze of lime and a few shakes of hot sauce. Now all you need to do is stir up a batch of margaritas. Cook, relax and enjoy!
What you’ll need:
2 oz cream cheese
6 oz green cabbage
1 plum tomato
few fresh cilantro sprigs
½ cup rice flour
1 12-oz can seltzer
8 oz cod fish
4 Hot Bread Kitchen Tortillas
neutral flavored oil such as vegetable or safflower
freshly ground black pepper
heavy skillet preferably cast iron
grater or microplane
1. Make crema
Finely grate zest of 1 lime into a medium bowl. Halve lime and squeeze in juice. Add cream cheese and 2 tablespoons water. Stir mixture together until smooth and combined (this may take some elbow grease); season with salt and pepper.
2. Make slaw
Thinly slice cabbage and place in a medium bowl. Halve remaining lime and squeeze half into cabbage; season with salt and pepper. Cut remaining lime into wedges. Halve tomato, scoop out most of the seeds, and chop. Pick cilantro and tender stems from sprigs.
3. Batter fish
Whisk rice flour, ⅓ cup all-purpose flour, and 1 teaspoon salt in a medium bowl. Add ⅔ cup seltzer and whisk until smooth (mixture should look like pancake batter). Cut fish into 1 inch strips and add to batter, tossing to coat.
4. Warm tortillas
Heat a heavy skillet over medium high. Add tortillas and cook, turning once until warm and pliable, about 2 minutes. Stack warm tortillas on top of one another as you go and wrap in foil or a dish towel to keep warm. Heat 1 cup oil in a large skillet over medium high.
5. Fry fish
Drop a bit of batter into oil, it should sizzle immediately. Working in batches, remove fish from batter, letting excess drip back into bowl. Fry fish until golden and cooked through, about 3 minutes per side. Transfer to a wire rack; season with salt.
6. Build tacos
Top warm tortillas with fish, crema, cabbage, tomato, cholula, and cilantro. Serve with lime wedges. Enjoy!