Crispy Cod Fish Tacos

Steps

1. Heat olive oil in a pan over medium heat and sauté the chopped onion and garlic until soft.
2. Add the diced tomato, oregano, and bay leaf; cook until the tomato breaks down into a sauce.
3. Add the cod fillets to the sauce, season with salt and pepper, and cook until the fish is opaque and flakes easily.
4. Remove the bay leaf and shred the cooked fish into smaller pieces using a fork.
5. To make the salsa, boil the tomatoes, arbol peppers, and garlic clove in the water until softened, about 10 minutes.
6. Blend the boiled tomatoes, peppers, and garlic with a bit of the cooking water, the vinegar, and salt until smooth.
7. Warm the corn tortillas slightly to make them pliable.
8. Place a portion of the shredded fish onto each tortilla and fold in half, securing with a toothpick.
9. Heat the vegetable oil in a skillet over medium-high heat.
10. Fry the folded tacos in batches until golden and crispy on both sides, then drain on paper towels.
11. Remove the toothpicks and serve the tacos topped with shredded cabbage, arbol salsa, sliced radishes, and lime wedges.