Fish tacos with cured slaw and spicy mayo

Heat a medium nonstick saute pan over medium high and combine the neutral oil, minced garlic, tomato paste, chili powder, dried oregano, salt and sugar; fry until fragrant and slightly smoky.

Deglaze with the water, add the juice of half a lime and simmer about 30 seconds.

Transfer the paste to a bowl and cool it in the fridge.

Rub the cooled paste over the fish filets, visible on the flesh but not caked on.

Marinate one to two hours if there is time, or 10 minutes on the counter while the toppings are made.

Slice a small head of cabbage very thinly with a knife or a mandolin and measure 500 grams.

Slice half a large red onion as thinly as possible, rinse it under cold tap water and measure 150 grams over the cabbage.

Shred the carrot with a julienne peeler and measure 100 grams.

Thinly slice the green bell pepper, measure 100 grams, and mince two cloves of garlic on a microplane into the bowl.

Add the salt and sugar, toss to combine and cure on the counter about 25 minutes.

Stir the mayonnaise, sriracha, salt and the juice of half a lime together in a small bowl and taste.

Add the paprika and a squeeze of agave or honey, then taste again and adjust.

Turn the broiler on to high heat.

Squeeze and spin the cured slaw in a salad spinner to drive off the excess liquid.

Move it to a bowl and add the juice of one lime, about a teaspoon of agave or honey and a handful of chopped cilantro; stir and taste for seasoning.

Broil the fish on a sheet tray, on a wire rack, foil or parchment, about six to seven minutes total, to caramelization and char on the outside and cooked through.

Warm the tortillas and hold them in a tortilla warmer.

Rest the fish a moment, then shred it gently into large chunks, not all the way.

Build: fish, mayo to taste, a healthy amount of slaw, pickled red onions.