Trinidadian Bake and Saltfish-Inspired Tacos

Ingredients

• 12 oz salt cod, soaked overnight, or fresh cod
• 2 cups all-purpose flour
• 2 tsp baking powder
• 3/4 cup warm water
• 3 cups neutral oil, for frying, plus 3 tbsp
• 1 large onion, sliced
• 4 garlic cloves, minced
• 1 small red bell pepper, sliced
• 3 ripe tomatoes, diced
• 2 tsp dried thyme
• 2 tbsp hot pepper sauce
• 2 limes, cut into wedges
• 1/4 cup chopped cilantro
• Salt and black pepper

Steps

1. If using salt cod, soak it in several changes of cold water in the refrigerator for at least 12 hours, then simmer for 10 minutes, drain, and flake it, checking for bones. Taste before seasoning anything.
2. Mix the flour, baking powder, and 1/2 teaspoon salt, then work in the warm water to make a soft dough. Knead for 3 minutes until smooth.
3. Cover and rest the dough for 20 minutes. Resting relaxes the gluten so the bakes puff rather than staying dense and tough.
4. Meanwhile heat the 3 tablespoons of oil in a skillet and cook the onion and bell pepper for 8 minutes, then the garlic and thyme for 30 seconds.
5. Add the tomatoes and cook for 8 minutes until they collapse, then fold in the flaked cod and the pepper sauce and cook for 3 minutes. Season with pepper and taste before adding salt.
6. Divide the dough into eight and roll each into a disc about 1/4 inch thick.
7. Heat the frying oil to 350F (175C) and fry the discs one or two at a time for 2 minutes per side, spooning hot oil over the top, until puffed and deep golden.
8. Drain on a rack, split each bake open, and fill with the saltfish, cilantro, and a squeeze of lime.

Allergen note: Contains fish and gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.