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Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

active:
20 mins
total:
45 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut 2 limes into wedges; reserve. Cut remaining limes in half. Squeeze juice from 1 halved lime over tomatillo; sprinkle with 1/4 teaspoon of the sea salt, and stir. Let stand 20 minutes. Stir tomato, onion, and chile into chopped tomatillo; sprinkle with black pepper and 1/2 teaspoon of the sea salt. Sprinkle fish with 1 teaspoon of the salt. Cook fish in 2 teaspoons hot canola oil over medium-high until golden brown, about 2 minutes on each side.

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  • Stir together mayonnaise, juice of remaining 1 halved lime, and 1/2 teaspoon of the sea salt; set aside. Stir together tempura batter mix and seltzer water; coat sea beans in batter. Heat remaining canola oil to 350°F in a Dutch oven over medium-high. Fry beans until crispy, about 2 minutes.

  • Divide fish evenly among tortillas. Top with tomatillo mixture, shredded cabbage, and desired amount of mayonnaise-lime sauce. Sprinkle with cilantro leaves; serve with sea beans and reserved lime wedges.

Source

Bracero Cocina de Raíz, San Diego, CA

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