Name: San Diego Fish Tacos
Total time: 1 h 30 min
Yield: Serves 4 to 6
Ingredients: 1 red onion, halved and sliced thin; 1 cup distilled white vinegar; ⅓ cup sugar; 1 teaspoon kosher salt; ⅔ cup mayonnaise; ⅓ cup sour cream; 1 chipotle chile in adobo sauce; 1 arbol chile, seeded; 1 tablespoon Tapatío hot sauce; 1 tablespoon beer; 1 tablespoon yellow mustard; 1 garlic clove, chopped; ¾ teaspoon soy sauce; ¾ teaspoon Worcestershire sauce; ½ teaspoon Mexican oregano; ¼ teaspoon pepper; ¼ teaspoon kosher salt; 4 (6- to 8-ounce) cod fillets, each cut lengthwise into 3 pieces; 1½ teaspoons kosher salt; ½ teaspoon pepper; ¼ cup all-purpose flour; 2 tablespoons vegetable oil, divided; 2 tablespoons unsalted butter, divided; 1½ cups finely shredded red cabbage; 1½ cups finely shredded green cabbage; 12 corn tortillas, warmed; 1 large tomato, chopped fine; ¼ cup coarsely chopped cilantro leaves and stems; 1 avocado, sliced thin

San Diego Fish Tacos

By Bryan Roof

Published on June 21, 2022

Time

1½ hours

Yield

Serves 4 to 6

Ingredients

Pickled Red Onion

1 red onion, halved and sliced thin1 cup distilled white vinegar⅓ cup sugar1 teaspoon kosher salt

Zarandeado Sauce

⅔ cup mayonnaise⅓ cup sour cream1 chipotle chile in adobo sauce1 arbol chile, seeded1 tablespoon Tapatío hot sauce1 tablespoon beer1 tablespoon yellow mustard1 garlic clove, chopped¾ teaspoon soy sauce¾ teaspoon Worcestershire sauce½ teaspoon Mexican oregano¼ teaspoon pepper¼ teaspoon kosher salt

Fish

4 (6- to 8-ounce) cod fillets, each cut lengthwise into 3 pieces1½ teaspoons kosher salt½ teaspoon pepper¼ cup all-purpose flour2 tablespoons vegetable oil, divided2 tablespoons unsalted butter, divided

Tacos

1½ cups finely shredded red cabbage1½ cups finely shredded green cabbage12 corn tortillas, warmed1 large tomato, chopped fine¼ cup coarsely chopped cilantro leaves and stems1 avocado, sliced thin

Before You Begin

This recipe was inspired by the fish tacos served at Karina’s Cantina in San Diego, California. Make sure to prepare your taco fixings before cooking the fish. Use a mandoline to slice the cabbage as thin as possible. The combination of red and green cabbage is for aesthetic reasons; if preferred, you can use a single variety of cabbage. Other varieties of fish, such as snapper, bass, haddock, and halibut, can be substituted for the cod. Other varieties of Mexican hot sauces, such as Cholula or Valentina, can be substituted for the Tapatío.

Instructions

for the pickled red onion

Place onion in medium bowl. Bring vinegar, sugar, and salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Pour vinegar mixture over onion, pressing onion below surface of liquid. Let onion cool completely, about 30 minutes, stirring occasionally. (Pickled onion can be refrigerated for up to 1 week.)

for the zarandeado sauce

Process all ingredients in blender until smooth, about 20 seconds. Reserve 6 tablespoons sauce for cooking cod. Sauce can be prepared and refrigerated up to 2 days in advance.

for the fish

Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Sprinkle cod with salt and pepper. Place flour in shallow dish. Dredge cod in flour, shaking to remove excess, and transfer to large plate.

Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add 1 tablespoon butter and cook until foaming subsides. Add 6 pieces cod to skillet and cook, without moving them, for 2 minutes.

Drizzle cod with 3 tablespoons reserved sauce and then, using fish spatula, gently flip pieces. Shake skillet gently to distribute sauce and let cod continue to cook until just cooked through, 1 to 2 minutes longer. Remove skillet from heat and, using spatula, transfer cod to prepared wire rack.

Transfer cod to oven to keep warm. Wipe out skillet with paper towels and repeat with remaining 1 tablespoon oil, 1 tablespoon butter, 6 pieces cod, and 3 tablespoons reserved sauce.

for the tacos

Combine red and green cabbage in bowl. Build tacos by placing 1 piece of cod in center of each tortilla, followed by cabbage, tomatoes, cilantro, sauce, pickled onions, and avocado. Serve immediately.