Fish Tacos with Cilantro Corn Pesto, Red Cabbage and Lime

4

For the Tacos:

½ cup corn flour  

1 teaspoon chipotle chile powder 

½ teaspoon fine sea salt 

1½ pounds flaky white fish fillets, cut into 4-inch pieces 

Neutral oil, such as canola or grapeseed 

8 small corn or flour tortillas, warmed 

1 cup Cilantro Corn Pesto (recipe below) 

1 cup thinly sliced purple cabbage 

Lime wedges for serving 


For the Cilantro Corn Pesto

2 cup loosely packed spinach leaves 

1 cup loosely packed cilantro leaves 

1 cup fresh corn kernels 

⅓ cup toasted pepitas  

1 garlic clove 

½ cup neutral oil 

1 teaspoon lime zest  

1 teaspoon lime juice 

Salt 

Cayenne pepper 

½ cup finely grated hard cheese (Dry Jack is great but pecorino works)

For the Tacos:

Combine flour, chili powder, and salt on a plate. Dredge fish pieces in seasoned flour. Set aside. 


Add enough oil to a 12-inch skillet to skim-coat the bottom of the pan. Place pan over high heat until oil shimmers. Reduce heat to medium high and arrange pieces of fish in hot oil. Fry fish until it is slightly browned on one side (3–4 minutes). Flip pieces and cook until they are opaque at their centers (2–4 minutes, depending on type of fish). Transfer fish to flattened paper bags to drain. 


To build tacos, slather each tortilla with 2 tablespoons of pesto, 1/8 of the fish, a tablespoon or so of cabbage, and a lime wedge. 


Serve immediately. 


For the Cilantro Corn Pesto:

Combine spinach, cilantro, corn, pepitas, and garlic in the bowl of a food processor. Pulse until mixture is a fine paste. With the machine running, slowly pour in oil until it is fully incorporated. Stir in lime zest and juice. Add salt and cayenne to taste. Stir in cheese if using right away. If not, store pesto in the refrigerator for a week, or the freezer for a month.

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