Masa-Battered Fish Tacos with Citrus-Pickled Onions

Active Time:

35 mins

Total Time:

55 mins

Servings:

For this dish, F&W 2023 Best New Chef Isabel Coss of Pascual in Washington, D.C., was inspired by the flavors of the Yucatán Peninsula. She uses masa twice, first in the warm corn tortilla that’s smeared with an orange aioli that adds a faint heat from seeded habanero. Tender, flaky cod is also coated in a crispy, tempura-inspired masa harina batter, fragrant with heirloom corn and infused with achiote paste. For a super crispy crust, dredge the fish pieces in cornstarch before dipping in the batter and cooking. Serve these tacos immediately with Citrus-Pickled Onions — the zippy bright pink onions are infused in a trio of refreshing lime, orange, and grapefruit juices — and your favorite salsa.

Frequently Asked Questions

What is achiote paste?

Achiote paste is a seasoning made from annatto seeds, cumin, pepper, coriander, oregano, cloves, and garlic. It’s commonly used in Mexican, Central American, and Caribbean cooking and has an earthy, sweet, and slightly smoky flavor.
What fish should I use to make these tacos?

Any firm but flaky white fish can be used for this recipe. Halibut, sea bass, and cod are all great choices.

Notes from the Food & Wine Test Kitchen

The fish pieces are small, but even so, the temperature of the oil will drop when adding the fish, so adjust heat as needed to maintain a temperature of 350°F.

Suggested pairing

Pair these fish tacos with a refreshing, structured sparkling wine, such as Schramsberg Blanc de Noirs.

Make ahead

The aioli can be stored in an airtight container in the refrigerator for up to three days.

Cook Mode (Keep screen awake)

Ingredients

Orange-Habanero Aioli

1 cup mayonnaise
1 tablespoon grated orange zest plus 1 tablespoon fresh orange juice (from 1 orange), divided
1 fresh habanero chile

Citrus Pickled Onions

1 1/2 cups boiling water
1 cup thinly sliced red onion (from 1 small onion)
1 tablespoon kosher salt, plus more to taste
3 tablespoons fresh lime juice (from 1 lime)
1 1/2 tablespoons fresh orange juice
1 1/2 tablespoons fresh grapefruit juice

Fish Masa Tempura

Neutral cooking oil (such as canola), for frying
3 cups water
1 3/4 cups masa harina (such as Maseca) (about 7 ounces)
4 teaspoons achiote paste
2 1/2 teaspoons kosher salt, plus more to taste
1/2 cup cornstarch
1 pound skinless flaky white fish fillet (such as cod), cut into 3- x 3/4-inch strips
8 (5- to 6-inch) corn tortillas, warmed
1 Hass avocado, cut into 1/4-inch slices
Citrus-Pickled Onions
3 tablespoons chopped fresh cilantro
Lime wedges, for serving

Directions

Make the orange-habanero aioli

Stir together mayonnaise and orange zest in a medium bowl until combined. Cut habanero in half lengthwise; reserve 1 half for another use. Remove and discard seeds from remaining habanero half; finely chop. Place chopped habanero in a small bowl, and add orange juice; let steep 1 minute. Add habanero and orange juice to mayonnaise mixture; mix until well combined.

Make the citrus-pickled onions

Stir together 1 1/2 cups boiling water, onion, and salt in a medium-size heatproof bowl; let soak until onions are translucent, about 5 minutes. Drain onion, and rinse with cold water until cool, about 30 seconds. Place in a small bowl, and stir in lime, orange, and grapefruit juices. Season with additional salt to taste.

Make the fish masa tempura

Pour oil into a large saucepan or Dutch oven to a depth of 2 inches; heat to 350°F. Combine 3 cups water, masa harina, achiote paste, and salt in a blender; process until smooth, about 1 minute. Transfer tempura batter to a bowl; set aside, and let rest 10 minutes.
Once oil is hot, line a large plate with paper towels. Place cornstarch in a shallow dish. Working in batches, dredge 4 pieces of fish in cornstarch. Place in tempura batter, and turn to fully coat. Carefully drop fish into oil, and cook until golden, 1 to 2 minutes. Transfer fish to prepared plate using a spider or slotted spoon; season with additional salt to taste.
Spread about 2 tablespoons aioli on each tortilla; top each with tempura fish, sliced avocado, drained pickled onions, and chopped cilantro. Serve with lime wedges.

Originally appeared in Food & Wine magazine, July 2024