Fried Fish Tacos with Chorizo Crema and Pickled Cabbage Slaw
WHAT YOU NEED
- For Fish Batter:
- 1 cup flour
- 1 teaspoon salt
- ½ teaspoon ancho powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup of your favorite Mexican Beer
- For the Fish:
- 2 2–3-ounce pieces of Red Snapper
- For Cabbage Slaw:
- 2 cups shredded red cabbage
- 1 cup fresh squeezed lime juice
- 1 teaspoon salt
- For Chorizo Crema:
- ¼ cup Cacique Pork Chorizo
- ½ cup mayo
- ½ cup Cacique Crema Mexicana
- ½ of one lime, juiced
- To Serve:
- 6 Tortillas
- 1 package Cacique Ranchero Queso Fresco
HOW TO MAKE IT
- To start, mix together all of the dry ingredients for the fish batter. Then, slowly whisk in beer until fully incorporated. Set mixture aside for 15 mins in refrigerator.
- In a separate bowl, mix together shredded red cabbage, lime juice and salt and set aside, stirring after 20 minutes. Cabbage will start to turn bright pink and absorb the lime juice.
- Then in a medium skillet, heat just a teaspoon of oil and add crumbled pieces of Cacique Pork Chorizo. Cook for 5 mins, stirring constantly, until chorizo is fully cooked. Then, in a separate bowl, stir together the cooked Pork Chorizo, mayo, Cacique Crema Mexicana and lime, until combined.
- Now, remove the red snapper from package and set on a plate lined with paper towels and pat dry.
- In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or until a sprinkle of flour starts to sizzle above the surface.
- Remove batter from refrigerator and dip the fish into the wet batter, coating on all sides. Fry fish in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
- Build your tacos starting with a spoonful of the chorizo crema, then add the fish and top with the cabbage slaw. As the finishing touch, sprinkle crumbled Cacique Ranchero Queso Fresco on the tacos.
