Fish Tacos Recipe

Prep fish

Pat the snapper fillets dry with paper towels and cut into 8 pieces or strips about 3–4 inches long. Sprinkle with 1 tbsp Cajun seasoning, 1/2 tsp salt, 1/2 tsp pepper, and the 1 tbsp fresh lime juice. Let sit 10 minutes while you prepare the breading.

Make batter

In a medium bowl, whisk together the all-purpose flour, cornstarch, remaining 1 tbsp Cajun seasoning and smoked paprika. In a separate bowl, beat the egg and then whisk in the cold sparkling water until smooth. Combine the wet into the dry gently to make a slightly lumpy batter; do not overmix (batter should coat the back of a spoon).

Fry fish

Heat vegetable oil in a wide skillet over medium-high until it registers 350°F (or shimmering). Working in batches, dredge each fish piece in the batter, letting excess drip off, then carefully place in hot oil. Fry 2–3 minutes per side until golden brown and internal temperature reaches 145°F or fish flakes easily. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while finishing remaining fish.

Combine the diced tomatoes, red onion, chopped cilantro, minced jalapeño, 1 tbsp lime juice, and 1/2 tsp salt in a bowl. Taste and adjust seasoning. Let sit at room temperature for 10–15 minutes to allow flavors to meld.

In a bowl, toss together the shredded green and red cabbage, chopped cilantro, 1 tbsp lime juice, 1 tsp olive oil, 1/4 tsp salt and a pinch of black pepper. Toss well and refrigerate until ready to assemble (slaw can sit 10–30 minutes to soften slightly).

Make red chili crème

Whisk together the mayonnaise, sour cream, adobo sauce or sriracha, 1 tsp lime juice and 1/2 tsp honey in a small bowl until smooth. Taste and adjust heat or acidity. Transfer to a squeeze bottle or small serving bowl.

Char jalapeño

Heat a small cast-iron skillet or gas flame to high. Place the halved jalapeño cut-side down and char until blackened and blistered, about 3–4 minutes. Remove and let cool slightly, then roughly chop or slice for garnish.

Slice the avocado and rough-chop or pull cilantro leaves. Keep lime wedges ready.

Warm tortillas: heat a dry skillet over medium-high, brush lightly with 1 tsp butter or oil, and warm tortillas 30 seconds per side until pliable and slightly charred at the edges. Keep wrapped in a clean towel to stay warm.

Assemble tacos: place a small handful (about 1/4 cup) of cabbage slaw in each tortilla, top with 1–2 pieces of fried Cajun snapper, 1–2 tbsp pico de gallo, a few slices of avocado, and a drizzle (about 1 tsp) of the red chili crème. Garnish with chopped charred jalapeño slices, fresh cilantro leaves and a squeeze of lime.

Serve immediately while fish is hot and tortillas are warm. Offer extra lime wedges and remaining red chili crème on the side.