TACOS DE PESCADO

Serves 4

1 ⁄4 head red or white cabbage

1 lb. 2 oz. fish of your choice, such as cod

2⁄3 cup rice flour

2⁄3 cup flour

1 egg yolk

3 tbsp. tequila

2⁄3 cup ice cold sparkling water

Oil, for deep-frying

Tortillas, pico de gallo, chili sauce and lime wedges, for serving

1. Slice cabbage thinly, place in a sieve, sprinkle with salt; let soften.

2. Cut fish into pieces 3˝ long and 1˝ thick. Sprinkle with salt and thread onto skewers. Heat oil to 350°F. In a bowl, whisk next 5 ingredients. Holding skewer, dip fish into batter. Add to oil and move around for a couple of seconds. Fry a couple of minutes, until lightly golden. Drain on paper towels. Sprinkle with salt.

3. Place fish in each tortilla and remove skewers. Top with cabbage, pico, chili sauce and mayonesa*. Serve with lime wedges.

*For mayonesa: Press 4 garlic cloves. Mix with juice of 1 lime, 1⁄2 cup mayo, 1⁄2 cup crema and a dash of chili sauce.

PER SERVING: 569 cal, 37g protein, 61g carbs, 4g fiber, 4g sugar, 19g fat

The skewers ensure that the fish fries evenly and doesn’t stick to the pot.