1: Crisp up Cacique Beef Chorizo and save the chorizo oil.
2: Dry brine strips of cod with salt for 20 minutes, then rinse.
3: Coat the cod with chorizo oil.
4: Prep cabbage by slicing thinly and seasoning with salt to taste.
5: For the Chipotle Crema, blend Cacique Crema Mexicana, chipotle peppers, chorizo oil, and salt until smooth.
6: Prepare the wet batter with corn starch, all-purpose flour, seasonings, chorizo oil, and sparkling water until it reaches a pancake batter-like consistency.
7: Dredge marinated cod in flour, dip in the wet batter, and fry in 350°F oil for 6 minutes.
8: Assemble tacos with cooked chorizo, cabbage, crumbled Cacique Ranchero Brand Queso Fresco, Cacique Homestyle Salsa, and drizzle with chipotle crema.
