Chile-Rubbed Fish Tacos on Corn Tortillas with Cabbage Slaw

Firm white fish rubbed in toasted guajillo and arbol chile paste, flaked onto hot corn tortillas with bright cabbage-lime slaw. It echoes Ash on the Comal Stones, when dawn masa met clay griddles in Tenochtitlan kitchens around 1510.

Serves 4

Estimate for one serving

• 495 cal
• 12g protein
• 27.5g carbs
• 8g fat
• 3g fiber

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Ingredients

• 1.5 pounds firm white fish fillets
• 5 dried guajillo chiles
• 4 dried arbol chiles
• 3 garlic cloves
• 2.5 cups masa harina
• 1.75 cups warm water
• 0.5 head green cabbage
• 1 small red onion
• 0.5 cup fresh cilantro
• 3 lime
• 2 tsp salt

Instructions

1. 1Toast guajillo and arbol chiles on a dry comal until fragrant, then grind with garlic and salt into a paste and rub evenly over fish fillets.
2. 2Let fish marinate 10 minutes, then cook on the hot comal 3-4 minutes per side until just cooked through and flake into large pieces.
3. 3Mix masa harina and warm water into smooth dough, rest briefly, then press and cook 16 thin tortillas on the comal about 45 seconds per side.
4. 4Thinly slice cabbage and red onion, toss with chopped cilantro, juice of 2 limes, and remaining salt to make slaw.
5. 5Assemble tacos with warm tortillas, flaked fish, cabbage slaw, and extra lime wedges.