Gourmet, authentic Mexican tacos made with cod, three chili banger hot sauce, special Farm sauce and a cabbage crudito, all on top of corn tortillas and served with lime wedges.
Three Chili Banger
In a large bowl, combine cabbage, carrots and apple cider vinegar. Stir well and season with a pinch of salt.
Cover and refrigerate until assembly. Cabbage tastes better the longer it sits. Let sit for 1 or 2 days for best results.
Preheat oven to 375ºF.
Place Pasilla, Mulato, and Morita chilies on a baking sheet. Toast chilies in the oven for 5 minutes, until chilies puff up, darken, and become fragrant.
Transfer chilies to a medium saucepan with apple cider vinegar, sugar,a pinch of salt, and 1 cup of water. Simmer over low heat for 10 minutes.
Stir in garlic and remove mixture from heat.
Pour mixture into a food processor and blend until smooth. To strain out the seeds, pour the sauce through a fine mesh sieve.
Cover and refrigerate sauce until assembly.
In a large bowl, stir together Mexican crema, cumin, Mexican cinnamon, chipotle, lime juice, and green onions.
Season with salt, to taste, and refrigerate until assembly.
Preheat deep fryer or a large heavy-bottomed pot of oil to 350ºF.
In a medium bowl, combine Masa Harina, paprika, garlic powder, and 1 teaspoon of the salt; set mixture aside.
In a second bowl, combine corn flour, cornstarch, baking soda, and remaining 2 teaspoons of salt.
Using a fork, whisk club soda into the corn flour mixture until the batter is the consistency of a loose pancake batter.
To batter the fish, dredge the fillets in the Masa Harina mixture, then into the batter, to coat.
Carefully drop fish into the hot oil and fry for 3 minutes, until brown on both sides.
Using tongs, remove fish from the hot oil and set aside on a paper towel-lined plate to drain.
Repeat dredging and frying process with remaining fish fillets.
Season fried fish lightly with salt, to taste.
To serve the fish tacos, warm corn tortillas in the microwave or oven.
Place warm corn tortilla down on the plate. Spread Farm Sauce over the corn tortilla; add a drizzle of the Three Chili Banger and top with the fried fish.
Pile Cabbage Crudito over the fish and squeeze fresh lime over top.
Repeat with remaining portions and serve.