Spicy Fish Tacos with Michelada Shrub

These tacos are a love letter to the Santa Barbara coast. We take fresh rock cod — the kind you'd find at the Saturday farmers market — and let it soak in our Michelada Shrub for 20 minutes. The shrub's tomato-citrus-spice base does double duty as a marinade and a finishing sauce. Serve with our Jalabeanos pickled jalapeños on the side for an extra kick, and you've got a taco that tastes like it came from a beachside truck.

INSTRUCTIONS

1. 1

   Whisk together the Michelada Shrub, olive oil, smoked paprika, cumin, salt, and pepper in a shallow dish. Add the fish fillets and turn to coat. Let marinate for 20 minutes at room temperature.

2. 2

   While the fish marinates, make the crema: stir together the sour cream, Michelada Shrub, lime juice, and a pinch of salt. Taste and adjust — it should be tangy and just a little spicy. Refrigerate until ready to serve.

3. 3

   Heat a cast iron skillet or grill pan over medium-high heat. Cook the fish for 3–4 minutes per side until it flakes easily and has a slight char. Remove from heat and break into large chunks with a fork.

4. 4

   Warm the tortillas directly over a gas flame or in a dry skillet for 30 seconds per side until lightly charred and pliable.

5. 5

   Assemble the tacos: lay a few chunks of fish on each tortilla, top with red cabbage, avocado slices, and a drizzle of crema. Finish with fresh cilantro and a squeeze of lime.

6. 6

   Serve immediately with Jalabeanos on the side and extra Michelada Shrub for dipping.