• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 8
    OK

    Julian Medina's Tacos de Pescado

    Baja-style tilapia tacos with spicy cabbage slaw and guacamole.

     

    Julian Medina, chef-owner of Toloache,Coppelia, and Yerba Buena in New York City. He was born and raised in Mexico City, where he trained professionally. In 1996, Medina was named Chef de Cuisine at Maya, an upscale Mexican Restaurant in New York City. He later trained at the French Culinary Institute, before opening his restaurants. Medina lives in New York City with his wife and daughter.


    Ingredients
    For the Chipotle Mayonnaise
    1
    large egg yolk
    1
    tablespoon
    Dijon mustard
    1
    tablespoon
    chipotle puree
    1
    tablespoon
    freshly squeezed lime juice
    11/2
    teaspoons
    soy sauce
    1
    teaspoon
    honey
    1/4
    teaspoon
    sesame oil
    2
    cups
    canola oil
    *
    kosher salt
    For the Spicy Cabbage Slaw
    2
    cups
    finely shredded Napa cabbage
    1
    cup
    chopped red cabbage
    1/2
    container
    chipotle mayonnaise, from above
    1/4
    cup
    freshly squeezed lime juice
    1
    teaspoon
    honey
    *
    kosher salt, to taste
    For the Guacamole
    2
    Mexican haas avocados
    2
    tablespoons
    chopped plum tomato
    2
    tablespoons
    chopped Spanish onion
    1
    tablespoon
    finely chopped cilantro
    1
    teaspoon
    seeded chopped jalapeno
    1/2
    teaspoon
    freshly squeezed lime juice
    *
    kosher salt
    For the Crispy Tilapia
    3
    6 to 7 ounces tilapia filets
    1
    pinch
    kosher salt
    1
    large egg
    1 1/2
    cups
    ice water
    1
    cup
    all-purpose flour
    *
    oil, for frying
    8
    5-inch corn tortillas
    *
    Lime wedges, for garnish
    Directions
    To make the chipotle mayonnaise, combine all ingredients in a blender, or food processor, except for the oil and pulse until ingredients are well incorporated.
    Slowly add the oil and continue to pulse until the oil is emulsified.
    To make the slaw combine all ingredients and season with salt to taste.
    To make the guacamole, scoop the pulp out of the ripe avocados into a bowl. Add the remaining ingredients and a pinch of salt. Mash the ingredients together, leaving it chunky and check the seasoning.
    To make the crispy tilapia, wash the tilapia and cut the filets into pieces 2-inches long and 1-inch wide, then sprinkle with salt.
    In a small bowl beat the egg with the water, then pour mixture into a separate bowl combining with the all-purpose flour and salt.
    In a pan heat the oil to 350F. Roll each tilapia piece in the flour mixture, making sure to coat well. Place the pieces into the oil and fry until a light golden crust forms, about 5 minutes. Remove and place on a laid out paper towel to absorb the excess oil.
    To assemble the tacos, heat a griddle to a medium heat, warm the tortillas until soft.
    For each taco place 1 teaspoon of guacamole then 1 piece of fried tilapia in the center. Top with some spicy cabbage slaw. Serve with lime wedge.

    The base number of servings for this recipe is 8
    OK

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