Chef Julian Medina is one of NYC’s most beloved Mexican chefs, with five restaurants under his belt and a cult following of taco fanatics. His newest outpost is a Hell’s Kitchen location of his popular Tacuba restaurant, a Day of the Dead–themed food fiesta, complete with finely crafted cocktails, ceviche and everything else you could want from an upscale taqueria. Chef Medina loaned us his recipe for tacos de pescado a la talla — traditional tacos usually made with grilled whole fish. Feel free to take a shortcut in your kitchen at home and use the broiler instead, though!
7-Chilies Marinade (makes 1 cup)
- 3 pieces guajillo chili, dried
- 3 pieces pasilla chili, dried
- 2 pieces arbol chili, dried
- 1 piece chipotle chili, dried
- 2 pieces ancho chili, dried
- 2 pieces moria chili, dried
- 1 tablespoon sugar
- 1 tablespoon Chipotle puree
- 1/2 cup mayonnaise
Kohlrabi Slaw (makes 1 cup)
- 2 pieces kohlrabi, julienned
- 1 carrot, peeled, julienned
- 1/2 cup red cabbage, chopped
- 1/2 cup red onion, diced
- 1 whole serrano chili, sliced in rings
- 2 tablespoons soy sauce
- 2 tablespoons yuzu juice
- 1 tablespoon lime juice
- Handful of cilantro leaves
- salt to taste
Pescado a la Talla
- 1 8-ounce fillet of fluke
- 1 cup 7-Chilies Marinade
- 1 cup Kohlrabi Slaw
- 2 corn tortillas
- kosher salt to taste
For the marinade
In a blender, combine all the chilies and blend until it's a soft powder.
In a small bowl, combine the chili powder with the remaining ingredients and mix until all is well incorporated. Salt to taste.
For the slaw
In a medium bowl, combine all the ingredients. Salt to taste.
For the pescado
To prepare the fluke, cut the fillet into 3-inch-long pieces (each taco will require just 1 piece of fish). Place the pieces in the bowl with the chili mixture and let marinate for 5 minutes.
Preheat the oven to 350˚F. After marinating, lay the pieces of fluke on a baking sheet with olive oil and place in the oven to cook for 8 minutes, or until lightly golden.
For the tacos
Heat a griddle on medium heat, and warm the tortillas until soft.
Per tortilla, place in center one piece of fluke and garnish with a generous portion of the kohlrabi slaw.