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
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.
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.
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.
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.
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.
Top warm tortillas with fish, crema, cabbage, tomato, cholula, and cilantro. Serve with lime wedges. Enjoy!