2 cups masa harina (Mexican corn flour)
1 1/4 cup warm water
2 tsp Kosher salt
2 Tbsp rice bran oil or butter
3 lbs firm white fish (like red snapper)
1 cup cornmeal
1 Tbsp smoked paprika
Kosher salt and black pepper
to taste
1 head cabbage
thinly sliced
1/2 cup sour cream (or crème fraiche)
Zest of 1 lime
1 tsp cumin
  • Cast-iron grill plates or non-stick pans
  • Fry pot and basket
  • fry oil
  • food processor
  • Tortilla presses
  • Tortilla warmers
For the Tortillas
Mix together all ingredients to form a soft dough. Cover and let rest for 30 minutes. Use a small scoop to portion and roll into balls. Flatten in a plastic-lined tortilla press. The tortilla should be thin and round. Cook over medium heat on a comal or non-stick skillet for about 2 minutes per side. Keep warm in a tortilla basket. (You can microwave the tortillas uncovered in the warmer for 30 seconds to soften further.)
For the Fried Fish
Heat deep fryer to 365F (or heat 2 inches of rice bran oil in a large pot). Clean fish and cut into finger-sized pieces and pat dry. Keep chilled until ready to batter and fry. Chill all ingredients for the beer batter until ready to fry. Mix right before using, whisking the beer and egg into the dry ingredients. Keep chilled over ice while working. The consistency should be like wet paint – add more beer or water if necessary. Dredge the fish pieces in cake flour, then dip into the batter and fry until golden brown, about 2 – 3 minutes.
For the Cabbage Slaw
Combine all ingredients until cabbage is evenly coated. Taste for seasoning and adjust flavors as desired.
To Serve
Assemble individual tacos or setup a “taco bar” with all of your components. Garnish with lime wedges, cilantro, and hot sauces.