Enrique Olvera's Fish Tacos Recipe
If you’ve been looking for the perfect fish taco recipe, look no further. Chef Enrique Olvera—the culinary mind behind New York City’s popular Cosme restaurant—shares his exotic take on the classic from his upscale seaside eatery, Manta, located inside the celebrity favorite Cape Hotel in Los Cabos.
Manta’s Fish Tacos
2 tbsp. olive oil
1 lb. mild white fish (like cod or halibut), cut into 1” wide strips
1 ½ tsp. miso paste, divided
½ tbsp. tamarind puree (optional)
½ tbsp. mayonnaise
½ cup shredded purple cabbage
½ cup shredded white cabbage
½ medium onion, chopped
1 banana pepper, cut into thin strips, seeds removed
¼ tsp. chili flakes
Lime juice, to taste
Salt, to taste
1 carrot, peeled and thinly sliced into rounds
1 serrano chile, thinly sliced in rounds
4 flour tortillas
1. Preheat oven to 450°F. Heat olive oil in a skillet over medium-high heat. Add the fish to the skillet and sear on both sides, not cooking entirely through. Take off the heat and cover the top of each piece with 1⁄4 tsp miso paste. Finish cooking in the oven until fish is cooked through, about 5 minutes.
2. Make the miso mayo: In a blender, add the remaining 1⁄2 tsp miso with the tamarind puree and mayonnaise. Set aside.
3. In a separate bowl, mix the cabbage, onion and banana pepper with a squeeze of lime juice and the miso mayo.
4. Put 2-3 pieces of fish on a flour tortilla. Top with the cabbage mixture, a few carrot slices and Serrano pepper. Finish with the cilantro leaves. Serve with a side of lime wedge.