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Prep time
2 hours 20 minutes
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Cook time
45 minutes
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Serves
4
Author Notes
To learn more about how Chef Arturo Quesada makes tacos at Encanto Restaurant & Bar, listen to our podcast, Play Me a Recipe. —Food52
Ingredients
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Crema
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1/2 cup
sour cream
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1
lime, halved, juiced, and zested
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Red Cabbage Slaw
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1/2
small red cabbage, thinly sliced
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1/2
small red onion, thinly sliced
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1 ounce
apple cider vinegar
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2 ounces
fresh lime juice
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1 ounce
extra-virgin olive oil
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1 teaspoon
kosher salt
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Tacos
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1
swordfish steak, about 1 pound
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1 cup
all-purpose flour
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1/2 cup
rice flour
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1/4 cup
potato starch
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1 teaspoon
kosher salt
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1 cup
beer
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6 ounces
vodka
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1 cup
rice bran oil or avocado oil
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Corn tortillas
Directions
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Make the crema: Mix together thoroughly.
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Make the slaw: Mix all the ingredients together until the cabbage is thoroughly coated and combined. Set aside and let marinate for 1 hour (or up to 1 day).
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Mix together the flours, potato starch, salt, beer, and vodka in a bowl. Whisk until a smooth batter forms. Cut the swordfish crosswise into rectangle pieces (so that they fit inside the tortilla).
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Heat the rice bran oil in a high-sided pan or pot to 350℉. Dip the swordfish pieces into the batter one at a time; gently place in the hot oil in an even layer, letting any excess batter drip off before adding. Fry battered fish for about 7 to 10 minutes or until golden brown; transfer to a paper towel-lined plate.
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Top the corn tortillas with the fried swordfish, cabbage slaw, pico de gallo, and crema.
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