Jose Garces’ fish tacos offer a taste of tradition

Distinguished chef shares a recipe that celebrates Latin flavors

Video: Jose Garces’ fish tacos

TODAY recipes

updated 6/15/2009 5:35:00 PM ET

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Forget the ground beef and taco seasoning packets! Go for the real deal and dive into a plate of fish tacos that are bursting with textures and will have your taste buds doing the salsa.

Recipe: Fish tacos with chipotle remoulade and pickled cabbage (on this page)

Recipe: Fish tacos with chipotle remoulade and pickled cabbage

Jose Garces

Ingredients

For fish:
4 cups vegetable oil, for frying
10 green plantains, peeled and thinly sliced (6 ounces Goya brand plantain chips also work well)
Kosher salt, to taste
Black pepper, to taste
12 ounces halibut, cut into six 2-ounce rectangles
2 cups all-purpose flour
10 large eggs
For tacos:
1/4 cup vegetable oil, for frying
6 servings plantain-crusted meaty white fish
Kosher salt, to taste
Black pepper, to taste
Vegetable oil spray
6 flour tortillas
6 tablespoons chipotle remoulade
3/4 cup pickled cabbage
6 slices avocado
1 lime, cut into wedges
1 cornhusk, soaked and torn into strips
For chipotle remoulade:
1 canned chipotle chile with sauce, pureed
1 1/2 teaspoons lime juice
1/4 cup mayonnaise
1 tablespoon capers
3/4 scallion, finely chopped
2 teaspoons finely chopped chives
1/2 teaspoon finely chopped flat-leaf parsley
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
For pickled cabbage:
2 tablespoons kosher salt
2 tablespoons granulated sugar
1 cup white vinegar
3/4 cup finely shredded red cabbage

Preparation

Plantain-crusted halibut:
In a fryer or a deep, heavy-bottomed pan, heat oil to 375°F. Working in batches, deep-fry plantain slices until golden brown. Remove plantain slices from oil; season with salt and pepper. Drain and allow to cool. In a food processor, process plantain slices until coarse. Store in a cool dry place. (If using Goya brand plantain chips, simply process in food processor until coarse.)

Season halibut with salt and pepper. To bread halibut, arrange 3 large bowls in a line. Place flour in first bowl. Whisk eggs in second bowl. Place plantain crust in third bowl. Coat halibut with flour and shake off excess. Then coat halibut in egg, shaking off excess. Finally, coat halibut with plantain crust. Shake off excess and place on a tray lined with parchment paper.

Chipotle remoulade:
In a blender, combine chipotle chiles and lime juice. Puree until smooth. In a bowl, combine chipotle mixture with mayonnaise, capers, scallions, chives and parsley. Season with salt and pepper. Remoulade can be refrigerated for up to two days.

Pickled cabbage:
In a plastic container, combine salt, sugar and vinegar. Add cabbage. Pickle for at least one day, covered and refrigerated.

Putting it all together:
In a fryer or deep, heavy-bottomed pan, heat oil to 375°F. Fry plantain-crusted halibut until golden brown, about 1 minute. Season with salt and pepper

At the same time, heat a cast-iron pan or a griddle plate over medium heat. Spray with vegetable oil to coat. Place tortillas on the pan and heat each side for 15 seconds. Remove the tortillas, but keep the pan over heat.

Coat 1 side of each tortilla with 1 tablespoon chipotle remoulade. On top of the remoulade place 2 tablespoons pickled cabbage. Add a piece of halibut and an avocado slice to each tortilla. Top fish with a squeeze of fresh lime, then roll up the tortilla and secure in the middle with a piece of cornhusk. Place the tacos back on the pan or griddle plate and toast each side until slightly browned, about 10 seconds per side.