Which Brand Has the Best Tortilla Chips?

Ingredients

• 2/3 cup Mayonnaise (full‑fat, regular)
• 1/3 cup Sour Cream
• 1 Chipotle Chili in Adobo Sauce (use the whole pepper and a teaspoon of the adobo liquid)
• 1 Arbol Chili (stemmed, seeds removed for milder heat)
• 1 tablespoon Mexican Hot Sauce (e.g., Tapatío or Valentina)
• 1 tablespoon Light Lager Beer (any light, low‑bitterness lager)
• 1 tablespoon Yellow Mustard
• 1 clove Garlic (minced)
• 3/4 teaspoon Soy Sauce
• 3/4 teaspoon Worcestershire Sauce
• 1 teaspoon Mexican Oregano
• 1/4 teaspoon Black Pepper (freshly ground)
• 1/4 teaspoon Kosher Salt
• 1 cup White Distilled Vinegar
• 1/3 cup Granulated Sugar
• 1 Red Onion (medium, thinly sliced)
• 1.5 pound Cod Fillets (skinless, cut into 6 equal pieces)
• 1.5 teaspoons Kosher Salt (for seasoning fish)
• 0.5 teaspoon Black Pepper
• 1/4 cup All-Purpose Flour (for light dredge)
• 2 tablespoons Vegetable Oil (for pan‑searing)
• 2 tablespoons Unsalted Butter (cut into small pieces)
• 0.75 cup Red Cabbage (shredded)
• 0.75 cup Green Cabbage (shredded)
• 1 Tomato (small, diced)
• 2 tablespoons Fresh Cilantro (chopped)
• 1 Avocado (sliced)
• 8 Corn Tortillas (small, 6‑inch, warmed)

Instructions

1. Make Zerandiato Sauce

   Combine mayonnaise, sour cream, chipotle chili with adobo, arbol chili, Mexican hot sauce, light lager, yellow mustard, minced garlic, soy sauce, Worcestershire sauce, Mexican oregano, black pepper, and kosher salt in a blender. Blend 20 seconds until smooth, scraping sides as needed.

   Time: PT5M

2. Reserve Portion of Sauce for Cooking

   Transfer the blended sauce to a bowl. Set aside 6 tablespoons (about 90 ml) for basting the fish; keep the rest for topping the tacos.

   Time: PT2M

3. Prepare Pickled Onions

   In a saucepan, combine 1 cup white distilled vinegar, 1/3 cup granulated sugar, and 1 tsp kosher salt. Bring to a gentle simmer, stirring until sugar dissolves. Slice the red onion thinly, discard the root end, and pour the hot brine over the onions. Let sit at room temperature for at least 30 minutes; refrigerate up to 1 week.

   Time: PT5M

4. Season and Dredge the Cod

   Pat the cod fillets dry. Cut each fillet into three equal pieces (total 6 pieces). Sprinkle all pieces with 1½ tsp kosher salt and ½ tsp black pepper. Place ¼ cup flour in a shallow dish and lightly coat each piece, shaking off excess.

   Time: PT10M

5. Pan‑Sear the Fish (First Batch)

   Heat the skillet over medium‑high heat. Add 1 tbsp vegetable oil and wait until it just begins to smoke, then add 1 tbsp butter. Place three coated cod pieces in the pan. Cook 2 minutes without moving, then drizzle 3 tbsp of the reserved Zerandiato sauce over the pieces. Flip, cook another 1‑2 minutes, shaking the pan gently to coat the sauce. Remove fish to a wire rack; wipe the skillet.

   Time: PT6M

   Temperature: Medium‑high

6. Pan‑Sear the Fish (Second Batch)

   Repeat step 5 with the remaining three pieces, adding another 3 tbsp of reserved sauce.

   Time: PT6M

   Temperature: Medium‑high

7. Prepare Toppings

   In a bowl, toss together shredded red and green cabbage. Dice the tomato, chop cilantro, and slice the avocado. Set all toppings aside.

   Time: PT10M

8. Warm Corn Tortillas

   Heat a clean skillet over medium heat. Warm each tortilla for about 20 seconds per side until pliable, or use a taco caddy if available.

   Time: PT5M

   Temperature: Medium

9. Assemble the Tacos

   Place a piece of cooked cod on each warm tortilla. Top with cabbage slaw, diced tomato, pickled onions, cilantro, avocado slices, and a drizzle of the remaining Zerandiato sauce.

   Time: PT5M

10. Serve

    Serve the tacos immediately while the fish is hot and the tortillas are warm. Offer lime wedges on the side if desired.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g