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

Make the Caperberry Remoulade

1. Whisk together mayonnaise, lemon zest and juice, scallion, caperberries, cornichon, mustard, and fish sauce in a small bowl. Season to taste with salt and pepper. You will have about 3/4 cup remoulade; cover and refrigerate until needed.

Make the Kohlrabi Slaw

1. Whisk lemon zest and juice, honey, mustard, fish sauce, and olive oil; season with salt and pepper. Add kohlrabi, scallions, cilantro, and chile; toss to coat; season with salt and pepper. Cover and refrigerate until needed.

Make the Tortillas

1. Add masa harina, achiote paste, and salt to a medium bowl; stir in warm water. Mix by hand until dough comes together, and then knead for 1 to 2 minutes longer, adding more masa if dough is too sticky or more water if it is too dry. Cover with plastic wrap and set aside for 5 to 10 minutes to hydrate. Divide dough into 12 (1 3/4-ounce) portions and roll into smooth balls. Cover with a dish towel to keep from drying out.

2. Preheat a griddle or large skillet over medium-low heat. Cut sides from a gallon ziplock bag and position bottom edge near hinge in a tortilla press. Place 1 dough ball into plastic bag and press into a tortilla. Peel off tortilla from plastic and place onto griddle. Cook until surface is slightly dried, 1 to 2 minutes per side. Place tortilla on a plate, cover with a kitchen towel, and set aside until serving. Repeat with remaining tortillas. Keep griddle warm while frying fish.

Fry the Fish and Assemble the Tacos

1. Make the Fish Seasoning: Whisk salt, sugar, cayenne, and paprika in a small bowl until evenly combined.

2. Whisk flour, cornstarch, and fish seasoning in a large bowl. Add soda water and vodka and whisk until smooth. Add a few ice cubes to help keep batter cold while heating oil. Add enough oil to a large pot or wok to measure about 2 inches. Heat over medium-high to 375°F.

3. Line a large baking sheet with paper towels. Season fish with salt. Add fish to batter and turn to coat. Working in 2 batches, and returning oil to 375°F between batches, carefully lift fish from batter, allowing excess to drip off, and add to oil. Fry until golden brown and cooked through, turning once, 3 to 4 minutes. Using a spider or a large slotted spoon, transfer fish from oil to prepared baking sheet. Season immediately with a pinch of Fish Seasoning.

4. Brush griddle with canola oil; increase heat to medium. Add Tortillas and toast until lightly browned and crisp, 1 to 2 minutes per side. Place 1 tortilla on each plate. Top with a dollop of Caperberry Remoulade, a piece of fried fish, and Kohlrabi Slaw. Repeat with remaining tortillas, remoulade, fish, and slaw, servings 3 tacos per person.