Step 1

In a mixing bowl, combine 2 cups of sparkling water with 1 cup of masa harina and ½ tsp fine sea salt. Mix until smooth to create batter. Refrigerate until cold.

Step 2

Slice the fish into pieces approximately ¾ inches wide and 3-4 inches long.

Step 3

Heat 1 to 2 quarts of vegetable oil in a deep fryer or a large pot until it reaches 350°F. (Another way to check, if you don’t have a thermometer: stick the end of a wooden spoon into the oil. If many bubbles form around the wood and start to float up, your oil is ready for frying. If it is bubbling hard, the oil is too hot; let it cool a bit and check the temperature again.)

Step 4

Prepare a shallow bowl with about a cup of masa harina and dredge each piece of fish on all sides. Next, dip the masa-coated pieces into the refrigerated masa batter.

Step 5

Carefully place the battered fish into the hot oil and fry until golden brown and crispy, about 3 minutes per side.

Step 6

Once fried, remove the fish from the oil and place them on a paper-towel lined plate to drain excess oil. Season with additional salt to taste.

Step 7

Mix mayonnaise with salsa macha and spread about a tablespoon of mixture onto a fresh tortilla. Add 1 to 2 pieces of fish to each taco and top with pico de gallo, shredded cabbage, and crema.