Fish Tacos in Sriracha Lime Tequila infused Tortillas with Lime Cotija Corn

 

Before we moved in together, Ean used to live across the street from a restaurant called Cowgirl Seahorse, which was known for its fish tacos. Ean ate there probably four times a week. One day, Ean bit into his fish taco and discovered it didn’t taste nearly as good as it usually did. He called the manager, who told him that the previous chef had left the restaurant, taking with him his secret fish taco sauce. For the next year, Ean roamed the streets of New York looking for the best fish tacos but sadly nothing could live up to Cowgirl Seahorse’s tacos. Determined to make it in the top 3 of his list, I started brainstorming ideas. Something spicy, a blackened fish and a red cabbage slaw came to mind. I was about to go with traditional tortillas when I saw Haylie Duff’s Sriracha Lime Tequila infused Tortillas on her show The Real Girl’s Kitchen and just knew I had to make them. Her Lime and Cotija Corn sounded delicious as well and provided me with the perfect simple sauce for my red cabbage slaw. My original fish taco was going to include smoked salt, but it got lost in the flavors and just became unnecessary. After careful consideration, Ean put me in his top 3! Success!

Fish Tacos in Sriracha Lime Tequila infused Tortillas
Makes 8 tacos

Equipment: tortilla press and large resealable plastic bag.

Corn:

Prep time: 20 min
Cook time: 25 min

6 tbsps. of olive oil
6 tbsps. of mayonnaise
1 tsp. of cayenne
½ tsp. of salt
Freshly ground black pepper
8 corn ears
Juice of 2 limes
1 cup of crumbled Cotija cheese
1 cup of fresh cilantro, chopped

Tortillas:

Prep time: 30 min
Cook time: 15 min

1 cup masa harina
2/3 cup of water
2 tbsps. of lime juice
2 tbsps. of sriracha hot sauce
1 tbsp. of vegetable oil
1/8 tsp. of salt
A splash of tequila

Fish:

Prep time: 10 min
Cook time: 6 min

3 tilapia fillets
1 avocado, sliced
1/3 of a red cabbage head
½ tsp. of paprika
½ tsp. of cumin
½ tsp. of salt
½ tsp. of brown sugar
¼ tsp. of cayenne pepper
2 tbsps. of vegetable oil
Cilantro, chopped to top

For the corn:
Preheat the oven to 350 degrees F.
In a small bowl, mix together the mayonnaise, olive oil, cayenne, salt and some pepper.
Peel back the corn husks, leaving them attached at the base, and remove the silks. Brush the kernels with the mayonnaise mixture. Keep whatever mixture is left for the fish tacos. Place the ears on a baking sheet and roast for 20 to 25 minutes, rotating the corn halfway through.
Place the corns on a plate. Squeeze lime juice over the corn and then sprinkle with the Cotija and cilantro. Serve warm.

For the tortillas:
Combine the masa flour, lime juice, sriracha, vegetable oil, salt and water in a small bowl. Mix well with a spoon. As soon as a dough starts to come together, use your hands to knead into a soft dough. Divide the dough into 8 balls and cover with a damp cloth to keep moist.
Cut a  plastic bag along both seams and lay it open on a tortilla press. Place one of the dough balls in the center of the press, on top of the plastic and gently press with even pressure. The tortilla should measure about 5 inches. 
Heat a nonstick pan over medium-high heat. Carefully peel the tortilla off the plastic bag and place it in the pan. Cook for 50 seconds on each side. Transfer the cooked tortilla to a plate and cover with a cloth to keep warm. Repeat with the remaining dough. Serve immediately.

Storage:
You may freeze the tortillas, though they taste better fresh.

For the fish:
Divide up the spices into 3 portions, place on a plate and rub each fillet into one plate. Make sure the filet is covered with spices. Add vegetable oil all over the filet with your hands and place in a skillet on medium heat. The tilapia should cook for about 1 minute on each side. If the tilapia starts splitting down the middle it is overcooked. Cut up the fish in small portions, small enough to fit into your tortilla.

Assembly:
Mix the leftover mayo mix from the corn with the red cabbage. Place the tortilla  onto your board and add the cabbage slaw, the fish and top with a slice of avocado and chopped cilantro. Squeeze lime juice over the taco and enjoy!

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