Recipe by Chef Anastacia Quiñones-Pittman, José, Dalla; recipe and photo courtesy of Cacique
Makes 2 servings
The Fish Batter:
1 c. flour
1 t. salt
½ t. ancho powder
½ t. garlic powder
½ t. onion powder
1 c. of your favorite Mexican Beer
The Fish:
2 2- to 3-oz. pieces of red snapper
The Cabbage Slaw:
2 c. shredded red cabbage
1 c. fresh squeezed lime juice
1 t. salt
The Chorizo Crema:
¼ c. Cacique Pork Chorizo
½ c. mayo
½ c. Cacique Crema Mexicana
½ of one lime, juiced
To Serve:
6 tortillas
1 package Cacique Ranchero Queso Fresco
Mix together all of the dry ingredients for the fish batter. Slowly whisk in beer until fully incorporated. Set mixture aside for 15 mins in refrigerator.
In a separate bowl, mix together shredded red cabbage, lime juice and salt; set aside, stirring after 20 minutes. Cabbage will start to turn bright pink and absorb the lime juice.
In a medium skillet, heat just one teaspoon of oil and add crumbled pieces of Cacique Pork Chorizo. Cook for 5 mins, stirring constantly, until chorizo is fully cooked. In a separate bowl, stir together the cooked Pork Chorizo, mayo, Cacique Crema Mexicana and lime, until combined.
Remove red snapper from package and set on a plate lined with paper towels; pat dry.
In a large skillet, over medium heat, add enough oil to reach a depth of 1 inch. Heat the oil until a deep-fry thermometer registers 350°F or until a sprinkle of flour starts to sizzle above the surface.
Remove batter from refrigerator and dip the fish into the wet batter, coating on all sides. Fry fish in hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
To build the tacos: Starting with a spoonful of the chorizo crema, then add the fish and top with the cabbage slaw. Sprinkle crumbled Cacique Ranchero Queso Fresco on the tacos and serve.