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1
Preheat the oven to 350 degrees F.
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2
Wrap the tortillas in aluminum foil and place in the oven until soft and pliant, about 12 minutes.
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3
Remove and keep wrapped until ready to use.
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4
In a large pot or deep fryer, heat the oil to 350 degrees F. over high heat.
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5
In a large bowl, beat the egg with the milk and water.
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6
Add the flour, Essence, and baking powder, and whisk to make a thin batter.
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7
Dip the fish in the batter, turning to coat, and shake to remove any excess.
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8
Fry in batches in the oil until golden and crisp, about 2 minutes.
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9
Remove and drain on paper towels, and season lightly with the Essence.
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10
Stack 2 tortillas together on plates, and top with the fish.
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11
Squeeze with lime juice, and top the fish with cabbage, crema, and salsa to taste.
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12
Garnish with cilantro and serve immediately.
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13
Combine all ingredients thoroughly.
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14
In a bowl, mix the half-and-half, cream, and sour cream.
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15
Let crema sit at room temperature for 24 hours to develop culture.
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16
In the bowl of a food processor or blender, combine the cream mixture with the peppers, adobo sauce, and salt.
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17
Process on high speed until smooth.
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18
Serve with the fish tacos or other dishes, as desired.
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19
Combine all the ingredients and stir well to combine.
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20
Let salsa sit for 30 minutes for the flavors to blend.
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21
Serve as an accompaniment to fish tacos, or other dishes, as desired.
