Crispy Red Snapper Tacos Recipe

Prepare the fish

Pat the red snapper fillets dry with paper towels. Cut into 6 equal strips (about 3–4 inches long) suitable for two tacos. Sprinkle a little salt and pepper on both sides.

Make the batter/dredge

In a shallow bowl, whisk together the all-purpose flour, cornstarch, kosher salt, black pepper, smoked paprika, and cayenne. In a separate bowl, pour the buttermilk.

Coat the fish

Heat a heavy skillet or Dutch oven over medium-high and add enough vegetable oil to reach about 1/2 inch depth (about 3/4 to 1 cup). Dredge each fish strip first in the flour mixture, then dip briefly in buttermilk, then back into the flour mixture for a double-coating. Shake off excess.

Fry the fish

When the oil registers 350°F (175°C) or a small piece of batter sizzles immediately, carefully add fish strips in a single layer without overcrowding. Fry 2–3 minutes per side until golden brown and cooked through (internal temp 140–145°F). Transfer to a rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F) if needed.

While the oil heats, combine green cabbage, red cabbage, shredded carrot, and chopped cilantro in a bowl. In a small bowl whisk lime juice, mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth. Pour dressing over cabbage mixture and toss to coat. Taste and adjust seasoning. Refrigerate briefly if desired to meld (5–10 minutes).

Mix mayonnaise, minced chipotle, adobo sauce, lime juice, minced garlic, and salt in a small bowl until smooth. Taste and add more adobo or lime if you prefer more heat or tang. Keep refrigerated until assembly.

Combine diced tomato, diced onion, minced jalapeño, chopped cilantro, lime juice, and salt in a small bowl. Stir and let sit 5–10 minutes to marry flavors. Taste and adjust salt or lime as needed.

Warm the corn tortillas in a dry skillet over medium for 20–30 seconds per side or wrap in a damp towel and microwave 20–30 seconds until pliable.

To assemble the two tacos: place a small handful (about 1/2 cup) of cabbage slaw on each warmed tortilla. Top each with 3 fried snapper strips (use remaining fish if you prefer more). Drizzle about 1 tablespoon of chipotle aioli over the fish on each taco. Spoon 1–2 tablespoons of pico de gallo onto each taco. Garnish with a few cilantro leaves and a squeeze of lime.

Serve immediately while fish is hot and tortillas are warm.