Fish Tacos

To marinate the fish: Cut the fish into strips 3/4” wide and place in a zip-top bag or a large baking dish at least 1” deep. In a small bowl, combine the marinade ingredients and add to the fish, stirring to coat. Cover and refrigerate while you prepare the rest of the components. 

To make the crema: Stir together the sour cream, lime juice, mashed avocado and salt. Cover and set aside.

To prepare the slaw: In a small bowl, whisk together the mayonnaise with the lime juice and sugar until smooth. Set the dressing aside. 

In a large bowl, combine the cabbage and cilantro and set aside. (The dressing will be poured over the cabbage mixture just before serving.)

To cook the fish: Preheat the oven to 200°F, and line a tray with absorbent paper. Put a deep skillet over medium heat and pour the oil into it.  

Weigh your masa harina; or measure it by gently spooning into a cup, then sweeping off any excess.

While the oil is heating, combine the dredge ingredients, then place the tortillas in a covered casserole dish in the oven to warm. 

Once the oil has reached 350°F, toss the pieces of fish in the dredge mixture to coat on all sides and place in the hot oil. Cook for 1 1/2 to 2 minutes on each side, until golden brown. 

Remove the fish from the oil with a slotted spoon and place on the paper-lined tray to drain. Continue until all the fish is cooked; put in the oven to keep warm while you assemble the tacos.   

To assemble: Finish the slaw by tossing the cabbage with the dressing. Place two of the warmed tortillas on a plate, and top each with about two tablespoons of slaw. Add two to three pieces of fish to each taco, then drizzle with the crema.  

To garnish: Top with avocado slices and cilantro; serve with lime wedges.  Repeat the whole process using the remaining ingredients. 

Storage information: Fish tacos are meant to be assembled and eaten right away; but if you do have leftovers, refrigerate the slaw, crema, and fish separately for up to three days.