Fish Tamales

Fish tamales are a fresh twist on a classic well-loved Mexican dish. The time and effort involved in making fresh tamales will be worth it.

• Preparation Time: 60 mins
• Cooking Time: 28 mins
• Total Time: 1 hr 28 mins
• Calories: 267 Calories

Ingredients

• 1 teaspoon baking powder
• 2 cups water
• ¼ cup lemon juice
• 2 tablespoons lard
• 2 teaspoons ground black pepper
• 5 tablespoons chili powder
• 1 teaspoon cayenne pepper
• 5 bay leaves
• 3 tablespoons balsamic vinegar
• 1 tablespoon kosher salt
• 5 pounds tilapia fillets
• ¼ cup extra-virgin olive oil
• 2 tablespoons whole-grain mustard
• 3 roasted red peppers, drained and chopped
• 50 dried corn husks
• 1 (4 ounce) can chopped roasted green chile peppers
• 5 teaspoons hot sauce (such as Cholula®)
• 5 cloves garlic, pressed, divided
• 1 tablespoon finely minced white onion
• 2 cups coarsely chopped green cabbage
• ¼ cup finely shredded red cabbage
• 1 (2 pound) package masa harina

Recipe Instructions

Step 1

Soak corn husks in water for at least 1 hour. Drain.

Step 2

Combine green chiles, lemon juice, hot sauce, 1 garlic clove, and onion in a blender and blend. Add olive oil slowly, blending sauce on low speed.

Step 3

Place tilapia on a griddle over medium heat. Top fillets with roasted red peppers and 1 bay leaf each. Pour sauce evenly over the fish. Add 3 garlic cloves, salt, pepper, and cayenne pepper. Cook for 5 minutes; flip and cook until lightly browned, about 3 minutes more. Remove sauce and reserve in a bowl. Transfer tilapia to a separate bowl and mash.

Step 4

Combine green cabbage, red cabbage, vinegar, and mustard in a bowl. Combine the reserved sauce, masa, lard, and baking powder in a large bowl; mix well. Add water, 1 teaspoon at a time, until the mixture is as thick as biscuit dough. Divide dough into 50 equal-sized balls.

Step 5

Flatten balls into circles using a tortilla press or 2 cutting boards and 2 sheets of waxed paper. Place a circle into a soaked and drained corn husk; add 1 1/2 ounces of fish mix in a line parallel with the husk. Top with a small amount of cabbage. Fold sides of dough over the filling and roll the husk around the tamale, folding in 1 end after rolling. Repeat with remaining husks, fish, and cabbage.

Step 6

Combine water, chili powder, and remaining 2 garlic cloves in a saucepan with a steamer basket; bring to a boil. Stand tamales in basket with the folded ends down. Cover and steam for 20 minutes. Remove from heat and remove tamales from husks.