Tasting Table SF: Fried Rock Cod Tacos With Pumpkin Seed-Pepper Sauce

To learn more about this recipe, see our related story, Home Sweet Casa, in our San Francisco edition. 

Adapted from Mateo's Cucina Latina, Healdsburg, CA

Fried Rock Cod Tacos With Pumpkin Seed-Pepper Sauce
No Ratings
Make Fried Rock Cod Tacos With Pumpkin Seed-Pepper Sauce from Mateo's Cucina Latina in Healdsburg, CA.
Servings
12
tacos
Ingredients
  • 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
Directions
  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.
Rate this recipe