Food52 - Swordfish Tacos With Crema & Red Cabbage Slaw From Arturo Quesada Recipe on Food52

To learn more about how Chef Arturo Quesada makes tacos at Encanto Restaurant & Bar, listen to our podcast, "Play Me A Recipe" - Food 52

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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

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Directions: 

1. Make the crema: Mix together thoroughly.
2. 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).
3. 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).
4. 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.
5. Top the corn tortillas with the fried swordfish, cabbage slaw, pico de gallo, and crema.

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Originally published by Food52

https://food52.com/recipes/88435-encanto-fried-swordfish-tacos

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