Fried Rock Cod Tacos With Pumpkin Seed-Pepper Sauce From Chef Man

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Adapted from Mateo's Cucina Latina, Healdsburg, CA

Fried Rock Cod Tacos With Pumpkin Seed-Pepper Sauce
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Make Fried Rock Cod Tacos With Pumpkin Seed-Pepper Sauce from Mateo's Cucina Latina in Healdsburg, CA.
  • 3 pounds rock cod (substitute halibut, black cod or any flaky white fish)
  • Kosher salt
  • ¼ cup raw shelled pumpkin seeds
  • 3 jarred roasted red bell peppers
  • ½ small can Nestlé Media Crema
  • 2 cloves garlic, peeled
  • ¼ cup orange juice
  • 1½ tablespoons sherry vinegar
  • ½ teaspoon hot Spanish paprika or pimentón
  • ¼ cup semolina flour
  • Canola oil for frying
  • Twelve 6-inch corn tortillas
  • 12 leaves Red Leaf lettuce
  • Flaky sea salt
  1. Slice the fish into 12 finger-size strips, season with salt and set aside.
  2. In a medium saucepan set over medium heat, toast the pumpkin seeds until fragrant, about 5 minutes. Set aside.
  3. In a blender, combine the peppers, Media Crema, garlic, orange juice, vinegar, paprika and reserved pumpkin seeds and blend until smooth. Set aside.
  4. Line a cooling rack with paper towels. In a rimmed dish, coat the fish strips in the flour, shaking off any excess. In a high-sided pot set over medium-high heat, heat 2 inches of oil until the oil registers 400° on a deep-fry thermometer. Add the fish and cook until golden-brown, about 4 minutes. Remove the fish with a slotted spoon and place on the prepared rack.
  5. In a medium skillet set over medium-high heat, warm the tortillas by turning them over every 30 seconds until pliable. Spread each with 1 tablespoon pumpkin seed-pepper sauce. Top with a piece of Red Leaf lettuce and place 2 fish strips on top. Spoon 2 to 3 spoonfuls of sauce over each serving and sprinkle with sea salt. Serve immediately.
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