RECIPE: Cookshop’s Fish Tacos
Chef Marc Meyer’s of Cookshop shares his recipe for Fish Tacos.
Cut fish into small, bite size pieces; soak them in buttermilk and dredge in bread crumbs. Any mild, white fish will do, we use merluza.
Charred Jalapeno Ranchero Sauce
- On a grill or very hot pan, char jalapeno and white onions; bring to a simmer with crushed tomatoes, adding cumin and coriander for flavor; season and blend.
Green Cabbage Slaw
- Slice thinly green cabbage; toss with salt, lime juice, shaved red onion and shaved, de-seeded jalapenos. Let marinate at least half an hour before using.
Lime Crème Fraiche
- Mix together crème fraiche and lime juice to taste, being careful not to whip it too much and break it.
Toast corn tortillas in a pan or on a grill; fry the breaded fish and place on top of the tortillas; cover with the cabbage slaw.
Spoon some Ranchero sauce over them and finish with the Lime Crème fraiche, pickled red onions and jalapenos, and a sprinkle of cotija cheese.
Garnish with your favorite hot sauce and a piece of lime.