Fish Tacos with Crispy Pickled Jalapeños

1. Stage

Preheat the oven to 200 degrees F. Lightly brush the tortillas with 1 tablespoon of the oil. Stack the tortillas, wrap them in foil, and bake until warmed through.

2. Stage

Meanwhile, in a mini food processor, combine the green chiles with the sliced olives, smashed garlic, cilantro, scallion, and 1 teaspoon of the lime juice and process until a coarse puree forms. Transfer the green salsa to a small bowl and season with salt and pepper.

3. Stage

In a medium bowl, combine the shredded coleslaw mix with the remaining 2 teaspoons of lime juice and season with salt and pepper. Toss well.

4. Stage

In a large nonstick skillet, heat the remaining 1 cup of oil until shimmering. Place the fish in a large resealable, sturdy plastic bag. Add the cornstarch and a pinch of salt. Seal the bag and shake to coat. Remove the fish, tapping off the excess cornstarch, and add the fillets to the hot oil. Fry over moderately high heat, turning occasionally, until the fillets are golden, crisp, and cooked through, about 5 minutes. Drain on paper towels and sprinkle lightly with salt.

5. Stage

Add the jalapeños to the cornstarch in the bag and shake to coat. Remove the jalapeños and tap off the excess cornstarch. Add the jalapeños to the hot vegetable oil and fry over moderately high heat until golden and crisp, 2 to 3 minutes. Using a slotted spoon, transfer the jalapeños to paper towels to drain. Sprinkle with salt and pepper.

6. Stage

Place the fried fish and warm tortillas on a serving platter and serve with the crispy jalapeños, coleslaw, green salsa, and cilantro leaves.

7. Stage

Wine Recommendation: Cloudy Bay is arguably New Zealand's premier Sauvignon Blanc producer, and good Sauvignon's herbaceous zing works well with these spicy tacos. The 2005 Cloudy Bay is fresh and lively; the winery also recently released a new wine to the U.S. market, the complex, barrel-fermented 2002 Te Koko.