6 ears of Corn
1 Tbsp SOOC Chipotle Olive Oil
2 Tbsp SOOC Key Lime Balsamic Vinegar
1 tsp SOOC Jalapeno Sea Salt
1 cup Mayonnaise
1 Tbsp fresh Lime juice
1 tsp Sugar
¼ cup Chicken Stock
¼ cup Cotija Cheese
¼ cup chopped Cilantro
½ tsp Chipotle Pepper Powder
1 lb fresh mild White Flaky Fish (such as Cod Loin)
1 tsp SOOC Lime Sea Salt
Pinch of Black Pepper
2 Tbsp SOOC Cilantro and Roasted Onion Olive Oil
3 cups Panko Bread Crumbs
4 Limes, zested
2 tsp SOOC Jalapeno Sea Salt
¼ cup finely chopped Cilantro
¼ cup + 2 Tbsp Cornstarch
½ cup Flour
Vegetable oil (for frying)
For Pickled Red Onions:
1 whole Red Onion, julienned of thinly sliced
1 cup White Vinegar
1 cup Water
3 Tbsp Sugar
2 Tbsp SOOC Lime Sea Salt
1 Tbsp Coriander Seeds
Optional: Cotija Cheese, Cilantro (for garnish), Lime Wedges
Cook corn one of 3 ways: 1) Peel corn husks back, but not off, and remove the strings. Pull the husks back up and roast on the grill until done, when the corn is soft. The husks will char, but this is okay. 2) Peel husks all the way off and clean off stringy pieces. Add corn to boiling water until done, approximately 10-12 mins. 3) Sous vide corn for 1 hour at 185°F.
Cut kernels off of done corn.
In a large saute pan over medium heat, add mayo, Chipotle Olive Oil, Key Lime Balsamic, Jalapeno Sea Salt, lime juice, pepper, sugar, chipotle pepper powder, and chicken stock.
Add your corn and warm through. Turn heat to low. Add cheese and cilantro, and mix.
Transfer to a bowl and cover with foil to keep warm until ready to eat.
Cut fish into strips about 4 inches long and 1 inch wide, should be enough fish for one taco. Set aside.
Mix together eggs, Cilantro and Roasted Onion Olive Oil, black pepper, Lime Sea Salt, flour, and cornstarch.
In a separate bowl, mix together bread crumbs, lime zest, and Jalapeno Sea Salt.
1-3 pieces at a time, coat the fish in the egg mixture and then transfer to the breadcrumb mixture and coat the fish in breadcrumbs. Transfer to a plate and when all fish are breaded, chill in the freezer for 10 mins. This will help the breadcrumbs set so they don’t fall off when frying..
In a saute pan, pour about 1-2 inches of vegetable oil or whatever frying oil you prefer and heat until 350°F (if you don’t have a thermometer, you can drop a piece of bread crumbs in the oil and if it bubbles and floats to the surface, your oil is hot enough).
Fry the fish until golden brown and transfer to a wire rack to dry. If you’re not eating immediately, place in the oven at 170°F to keep warm until all fish are fried and you’re ready to eat..
For Pickled Red Onions:
Thinly slice or julienne your onions, you can use a mandolin if you have one.
Bring all ingredients, except for red onions, to a simmer in a small saucepan, let cool.
Place onions in a jar (they should fill the jar) and pour cool/warm, but not hot, pickling liquid (that you just made) into the jar or container until full.
Place jar in the fridge and cool completely. Once the pickled onions are no longer warm, place on top of taco and enjoy! Pickled red onions can be stored for up to 2-3 weeks.
To Assemble Tacos:
Start with your tortilla, and a lightly greased warm pan. Place the tortilla flat in the pan and spin using your fingers every 10 seconds or so until the tortilla begins to brown and warm up. Flip and repeat the process on the other side. The tortilla should be warm and slightly browned with a few darker brown spots.
Place the fish, elote, and pickled red onions in the tortilla and top with cotija cheese and cilantro. Finish off with a squeeze of lime juice and enjoy!