Fish Tacos Baja-Style

Beer-battered white fish in warm corn tortillas topped with cabbage slaw, crema, and a squeeze of lime.

Ingredients

• 400g chicken thighs
• 2 cups white rice
• 1 tbsp rehydrated dried chilies
• 1 1/2 tsp chili powder
• 2 tbsp neutral vegetable oil
• 1 cup jalapeños, sliced
• a handful of fresh epazote, chopped
• lime wedges, for serving

Instructions

1. 1

   Pat the black beans dry, season generously with salt, pepper, and ground cumin, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat lard in a wide pan or heavy pot over medium-high heat and sear the black beans until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the rehydrated dried chilies and finely chopped white onion over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the chili powder and avocado, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the black beans to the pan, pour in the beef stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the black beans is tender and cooked through, roughly 15 mins.

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