
Food52 - Swordfish Tacos With Crema & Red Cabbage Slaw From Arturo Quesada Recipe on Food52
October 6, 2022
To learn more about how Chef Arturo Quesada makes tacos at Encanto Restaurant & Bar, listen to our podcast, "Play Me A Recipe" - Food 52
Ingredients:
- Crema
- 1/2 cup sour cream
- 1 lime, halved, juiced, and zested
- Red Cabbage Slaw
- 1/2 small red cabbage, thinly sliced
- 1/2 small red onion, thinly sliced
- 1 ounce apple cider vinegar
- 2 ounces fresh lime juice
- 1 ounce extra-virgin olive oil
- 1 teaspoon kosher salt
- Tacos
- 1 swordfish steak, about 1 pound
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 1/4 cup potato starch
- 1 teaspoon kosher salt
- 1 cup beer
- 6 ounces vodka
- 1 cup rice bran oil or avocado oil
- Corn tortillas
Directions:
- Make the crema: Mix together thoroughly.
- Make the slaw: Mix all the ingredients together until the cabbage is thoroughly coated and combined. Set aside and let marinate for 1 hour (or up to 1 day).
- Mix together the flours, potato starch, salt, beer, and vodka in a bowl. Whisk until a smooth batter forms. Cut the swordfish crosswise into rectangle pieces (so that they fit inside the tortilla).
- Heat the rice bran oil in a high-sided pan or pot to 350℉. Dip the swordfish pieces into the batter one at a time; gently place in the hot oil in an even layer, letting any excess batter drip off before adding. Fry battered fish for about 7 to 10 minutes or until golden brown; transfer to a paper towel-lined plate.
- Top the corn tortillas with the fried swordfish, cabbage slaw, pico de gallo, and crema.
Originally published by Food52
https://food52.com/recipes/88435-encanto-fried-swordfish-tacos