I was hanging out with my cousin the other day and she remarked that the best thing we ever ate together was fish tacos. Granted we had (by some fluke of luck) just caught an obscenely large ling cod and cooked it up 30 minutes later. But even without the added taste of victory to sprinkle on top, these tacos are unreal. Make extras of everything and throw them together for a fresh coleslaw and fish salad for lunch the next day.
400 grams firm white fish (cod, rock fish, halibut etc)
8 small flour tortillas
½ small purple cabbage
1/2 apple or pear, cut into matchsticks
1 shallot, finely diced
1 jalapeno pepper, seeds removed, finely diced
A small handful of cilantro, roughly torn
½ cup Popol Mango Vinegar
¼ cup mayonnaise
Salt and pepper
Butter and olive oil for the pan
Limes to serve
Cut fish into 2 inch squares. Pat dry with paper towel and sprinkle with salt and pepper
Combine shallot, jalapeno, cilantro, salt, pepper, vinegar, and mayonnaise in a bowl. Whisk to combine. Toss cabbage and persimmon with dressing. If you remember, reserve a little dressing to spoon on top.
In a dry pan over high heat, toast tortillas until brown spots appear, one at a time. Leave in a warm place until ready to serve.
Reduce heat to medium high and add butter and oil to the pan. Cook fish until golden (about 2 minutes per side). Top tortillas with cabbage mixture and fish. Serve with a wedge of lime.