Campeche Fish Tacos Recipe

Prepare papaya pico

In a medium bowl combine the diced papaya, diced tomato, minced red onion, and minced jalapeño. Add chopped cilantro, lime juice, sea salt, and honey (if using). Stir gently to combine. Taste and adjust salt or lime as needed. Refrigerate while you prepare the rest of the components to allow flavors to meld (at least 10 minutes).

Make the slaw

In a bowl toss the shredded purple cabbage with Mexican crema (or sour cream), lime zest, and 1/4 tsp sea salt until evenly coated. Adjust lime zest or salt to taste. Set aside and chill briefly if desired.

Prepare garnishes

Wash and pick cilantro leaves for garnish. Cut lime into wedges. Keep near the serving area.

Portion and dry

Pat the flounder fillets dry with paper towels. Cut into 6–8 long strips (enough to fill two tortillas). Season lightly with a pinch of salt and pepper on both sides.

Make dredging stations

Whisk the eggs and milk (or buttermilk) in a shallow bowl. In a separate wide bowl combine the flour, cornmeal, cumin, smoked paprika, garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix to combine.

Coat the fish

Working one piece at a time, dip each fish strip into the egg wash, letting excess drip off, then press into the flour-cornmeal mixture to fully coat. Shake off excess and place on a tray while you heat the oil.

Shallow fry the fish

Heat a wide skillet over medium-high heat and add about 1/2 cup vegetable oil. The oil should be about 1/4" deep. To test readiness, drop a pinch of the coating into the oil — it should sizzle immediately and start to brown. Fry the coated flounder strips in batches without crowding, 2–3 minutes per side, until golden brown and cooked through (internal temperature ~145°F / opaque and flakey). Transfer to a paper towel–lined plate and sprinkle a light pinch of salt on each batch.

Warm tortillas

Warm corn tortillas in a dry cast-iron skillet over medium heat or on a griddle for 20–30 seconds per side until pliable and slightly charred spots appear. Alternatively, lightly brush with 1 tsp oil and warm in skillet. Keep wrapped in a clean towel to stay warm.

Assemble tacos

Lay two warmed corn tortillas flat. Divide the shredded cabbage slaw evenly between them (about 1 cup slaw total, 1/2 cup each). Place the fried flounder strips on top of the slaw (about half the cooked fish per taco). Spoon a generous 1/3 cup of papaya pico de gallo over each taco (adjust to taste). Drizzle with a little extra crema if desired and garnish with cilantro leaves. Serve immediately with lime wedges on the side.

Serving suggestion

Serve the two tacos on a plate with extra papaya pico and lime wedges. Offer hot sauce or extra crema on the side.