Crispy Fish Tacos on Achiote Corn Tortillas with Meyer Lemon Kohlrabi Slaw and Caperberry Remoulade

Ingredients

• 1/2 cup mayonnaise
• 1 Meyer lemon , zested (2 teaspoons) and juiced (1 tablespoon)
• 1 scallion , minced (about 2 tablespoons)
• 2 tablespoons finely chopped caperberries
• 1 tablespoon finely chopped cornichon
• 1 tablespoon whole grain mustard
• 2 teaspoons fish sauce
• Kosher salt and ground black pepper to taste
• 2 Meyer lemons , zested (4 teaspoons) and juiced (2 tablespoons)
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 tablespoon fish sauce
• 2 tablespoons extra-virgin olive oil
• 1 (8-ounce) kohlrabi , julienned on a mandoline (1 cup)
• 1 bunch scallions , sliced on bias (3/4 cup)
• 1 bunch cilantro leaves , leaves removed (1/2 cup)
• 1 Fresno chile , thinly sliced lengthwise
• 2 tablespoons kosher salt
• 1 1/2 tablespoons sugar
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 2 cups masa harina
• 1 1/2 cups water
• 2 tablespoons achiote paste
• 1/4 teaspoon salt
• 1 pound cod , cut lengthwise into 4 long strips, then cut crosswise in thirds
• Kosher salt
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 2 ounces vodka , cold
• 6 ounces soda water , cold
• 1 tablespoon Fish Seasoning , plus more as needed
• Ice cubes
• Canola oil for frying

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag