Swordfish Tacos With Crema & Red Cabbage Slaw From Arturo Quesada

October  6, 2022
0 Ratings
Photo by Encanto Restaurant & Bar
  • Prep time 2 hours 20 minutes
  • Cook time 45 minutes
  • 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

What You'll Need
  • Crema
  • 1/2 cup sour cream
  • 1 lime, halved, juiced, and zested
  • Red Cabbage Slaw
  • 1/2 small red cabbage, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1 ounce apple cider vinegar
  • 2 ounces fresh lime juice
  • 1 ounce extra-virgin olive oil
  • 1 teaspoon kosher salt
  • Tacos
  • 1 swordfish steak, about 1 pound
  • 1 cup all-purpose flour
  • 1/2 cup rice flour
  • 1/4 cup potato starch
  • 1 teaspoon kosher salt
  • 1 cup beer
  • 6 ounces vodka
  • 1 cup rice bran oil or avocado oil
  • Corn tortillas
  1. Make the crema: Mix together thoroughly.
  2. 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).
  3. 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).
  4. 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.
  5. Top the corn tortillas with the fried swordfish, cabbage slaw, pico de gallo, and crema.

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