I wrote about the amazing tacos from Miami’s Taquiza before and what I remember most, was the quality of the tortillas themselves: firm and with that unmistakable corn taste.
You could make your own tortillas from masa, but since I don’t own a tortilla press, I was more than happy to discover the really fresh tortillas from Taiyari, which I ordered through Ztrdg. Such a perfect quality that can’t even be compared with the eternal-life flour variety from the supermarket.
You can heat tortillas in a pan or microwave, but I prefer to do this with kitchen thongs above a gas flame. This way, the tortillas swell a little and become soft and slightly charred in just seconds. Ready for their filling.
I like to keep the filling for my tacos pretty simple. Quickly pan-fried pieces of cod, quickly dusted with flour and smoked paprika for a lovely light crust. Simple pickled red onion rings, that give these tacos some bite and a slightly sour accent. Add grilled fresh corn, creamy avocado and a spicy chipotle salsa. Such a wonderful combination all together.
In theory, cilantro would be the perfect choice to go with this, but being a cilantro hater (sorry), I prefer parsley.
for 4 persons
½ red onion, thinly sliced
1/3 cup + 1 tbsp (100 ml) white wine vinegar
2 fresh corns, shucked and cleaned
2/3 lbs (300 g) cod, in strips
4 tbsp flour
2 tsp smoked paprika
2 tbsp olive oil, for pan-frying
8 corn tortillas
1 avocado, sliced
4 tbsp spicy salsa
lime, fresh cilantro and/or parsley, to serve
Place the onion rings in a bowl and pour in the vinegar, until the rings are just covered. Leave to marinate.
Grill the corns in a grill pan until they’re slightly charred, about 10 minutes. Afterwards, cut the kernels off and add salt and pepper to taste.
Sprinkle salt, pepper, flour and paprika over the fish and quickly toss. Heat the oil in a frying pan and carefully pan-fry the fish until golden brown.
Meanwhile, warm the tortillas above a gas flame or in a dry frying pan, until they are soft and golden brown spots appear.
Fill the tortillas with the fish, corn, avocado and pickled onion rings. Drizzle over some salsa and serve with the lime and fresh herbs.