Masa-Battered Swordfish Tacos

A combination of beer and vodka keeps the masa and rice flour batter on these swordfish pieces ultralight and delightfully crisp.

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 8 oz Cherry tomatoes halved
• 0.5 small Onion finely chopped
• 1 Serrano chile finely chopped
• 0.33 cup Cilantro finely chopped
• 2 Tbsp Fresh lime juice
• 1 Tbsp Extra-virgin olive oil
• 0 Kosher salt
• 9 cups Vegetable oil for frying
• 1 cup Rice flour
• 0.75 cup All-purpose flour
• 0.75 cup Masa harina
• 1 Tbsp Baking powder
• 1 cup Mexican-style lager
• 0.5 cup Vodka
• 1.5 lb Swordfish cut into 3x1" strips
• 0 Kosher salt
• 0 Corn tortillas warmed
• 0 Cabbage thinly sliced
• 0 Crema
• 0 Lime wedges

Instructions

1. Pulse the cherry tomatoes in a food processor until coarsely puréed with some texture.
2. Transfer to a small bowl and stir in onion, serrano chile, cilantro, fresh lime juice, and olive oil. Season with kosher salt.
3. Heat vegetable oil in a large Dutch oven to 350°F using a thermometer.
4. Whisk rice flour, all-purpose flour, masa harina, and baking powder in a large bowl. Mix Mexican-style lager and vodka to form a pancake batter consistency.
5. Dredge swordfish pieces in reserved flour mixture, then dip into the batter. Fry until crisp and golden, about 3 minutes per batch. Season with salt while still hot.
6. Build tacos with warmed corn tortillas, fish, thinly sliced cabbage, prepared salsa, and crema. Serve with lime wedges.