dinnermexicanfried
Fish Tacos – Grilled or Fried
Joshua Weissman-style fish tacos with a choice of grilled fish and pineapple relish or crispy beer-battered fish with cabbage slaw and chili crema.
From YouTube · Jun 23, 2021
Joshua Weissman-style fish tacos with a choice of grilled fish and pineapple relish or crispy beer-battered fish with cabbage slaw and chili crema.
25 min
Prep time
20 min
Cook time
45 min
Total time
16 fish tacos
Yield
Ingredients
34 ingredients- 16 small corn tortillas
- 2 lb (900 g) white fish, for the grilled version
- Kosher salt and black pepper, to taste
- Nonstick cooking spray
- 1 fresh pineapple, peeled and chopped
- 2 pickled jalapeños, thinly sliced
- 1 serrano chilli, thinly sliced
- 1 tablespoon chopped coriander
- 1 tablespoon chopped fresh oregano
- 1 garlic clove, grated
- Juice of 2 limes
- 1 tablespoon extra-virgin olive oil, for the relish
- 1½ lb (680 g) cod, for the fried version
- 1 cup all-purpose flour
- 2 teaspoons ground white pepper
- 2 teaspoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon kosher salt
- 1 large egg
- 12 oz (355 ml) lager
- Neutral oil, for frying
- ½ head cabbage, thinly sliced
- ½ red onion, thinly sliced
- ¼ cup chopped coriander
- Zest and juice of 2 limes, for the slaw
- 2 tablespoons extra-virgin olive oil, for the slaw
- 1 dried guajillo chilli
- 1 dried ancho chilli
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 tablespoon hot sauce
- 1 tablespoon smoked paprika, for the crema
- 2 garlic cloves, grated (optional)
- Sliced avocado, radishes and coriander leaves (optional)
Method
15 steps- For the pineapple relish, preheat the grill. Grill the pineapple quarters for 4 to 8 minutes, turning frequently, until lightly charred.
- Let the pineapple cool slightly, remove the core, and dice it. Combine with the pickled jalapeños, serrano chile, cilantro, oregano and garlic. Season with salt, lime juice and olive oil.
- For grilled fish, divide the fish into even pieces. Spray the grill and fish lightly with non-stick cooking spray and season with salt and pepper.
- Grill the fish skin-side down for 1 to 2 minutes, then flip and cook for another 30 seconds to 1 minute, or until cooked through.
- For the cabbage slaw, combine the cabbage, red onion, cilantro and lime zest. Season with salt, lime juice and olive oil and toss well.
- For the chili crema, boil the guajillo and ancho chiles in water for about 5 minutes until softened.
- Blend the softened chiles with enough cooking water to make a smooth puree.
- Mix the mayonnaise, sour cream, hot sauce, smoked paprika and about half of the chile puree. Season with salt and add grated garlic if desired.
- For fried fish, season the cod with salt and let it rest for about 15 minutes.
- Whisk together the flour, white pepper, smoked paprika, garlic powder and kosher salt. Add the egg, then gradually whisk in the beer to make a batter.
- Heat at least 2 inches of frying oil to 365°F.
- Coat the fish lightly in flour, then dip into the beer batter. Fry for 3 to 5 minutes until golden and cooked through. Drain on a wire rack.
- Warm the tortillas until lightly charred.
- For grilled tacos, fill tortillas with grilled fish and pineapple relish. Add avocado, radish and cilantro if desired.
- For fried tacos, fill tortillas with fried fish, cabbage slaw and chili crema.
Recipe notes
Equipment
- grill or yakitori grill
- stainless steel wire rack
- blender
- large heavy-bottom pot
- spider or slotted spoon
- knife
- cutting board
Save recipes like this from any YouTube video
Create beautiful, printable recipe cards with ChefScribe.
Get 6 free recipes every month.
