• Ingredients:

    Coleslaw topping:

    2 cups finely shredded cabbage

    1 cup peeled and julienned jicama

    ½ cup diced white onion

    1 teaspoon salt

    2 tablespoons lime juice

    ½ cup chopped cilantro leaves and stems


    3 tablespoons mayonnaise

    1-3 teaspoons minced chipotle in adobo sauce

    1 tablespoon lime juice

    1 tablespoon malt vinegar

    pinch salt


    1 teaspoon cumin seed

    1 teaspoon anise seed

    2 teaspoons chili powder

    ½ teaspoon salt

    ½ teaspoon black pepper

    ½ cup cornmeal or fine polenta

    1 pound skinless, boneless fish

    2-3 tablespoons oil

    12 corn tortillas


    Combine all slaw ingredients except cilantro in a large bowl and toss to get cabbage well coated. Add cilantro last and set aside at room temperature.

    Combine all sause ingredients in a small bowl and refrigerate.

    Grind cumin and anise together, add remaining spices and mix well with cornmeal.

    Cut fish into 1 inch strips and roll generously in cornmeal mixture.

    Heat 2 tablespoons oil in a heavy skillet over medium-high heat and cook the fish in two batches, turning to get all sides browned, until it flakes easily. This should take 5-7 minutes total per batch, depending on thickness of fish fillets.

    Cook second batch, adding more oil to skillet if needed.

    Allow fish to drain and cool on paper towels while you heat tortillas.