Dish Fish Tacos

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Pickled onions:

1 teaspoon pickling spice mix

1 cup white wine vinegar

1/4 cup sugar

1/2 teaspoon kosher salt

1 small red onion, halved then thinly sliced

Chipotle crema:

1/2 cup Mexican crema or sour cream

1 teaspoon finely chopped chipotle chiles en adobo

1 teaspoon fresh lime juice

1 teaspoon kosher salt

Roasted tomato salsa:

1/4 small yellow onion, finely chopped

3 meaty, medium-size tomatoes, such as Romas

1/2 chipotle chile en adobo

1/8 cup chopped cilantro

-- Juice of 1/2 lime

-- Kosher salt and pepper to taste


36 ounces true cod or other sustainable firm white fish

-- Canola or corn oil for frying

1 cup masa de harina (see Note)

2 teaspoons chile powder

2 teaspoons smoked paprika

4 teaspoons kosher salt


1 cup finely shredded red cabbage

1 cup finely shredded green cabbage

-- Juice of 1 large lime

2 teaspoons kosher salt

18 corn tortillas

2 medium avocados, sliced

-- Roasted Tomato Salsa (instructions follow)

-- Chipotle Crema (instructions follow)

-- Pickled red onions (instructions follow)

18 cilantro sprigs

6 limes, halved crosswise and grilled

6 Serrano chiles, roasted

6 radishes, sliced

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