Crispy Fish Tacos, Aioli, Pickled Cabbage-chili Recipe

Thinly slice or shred the red cabbage so you have about 3 cups packed. Julienne the carrot if using and thinly slice the fresh red chili.

In a small saucepan or microwave-safe bowl, combine rice vinegar, water, sugar, and 1 tsp kosher salt. Warm gently until sugar and salt dissolve (about 1–2 minutes); let cool slightly.

Place cabbage, carrot and sliced chili in a jar or bowl. Pour the warm pickling liquid over the vegetables, pressing them down so they’re submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (ideally 1–2 hours) before serving. Will keep refrigerated up to 5 days.

In a small bowl, combine mayonnaise, minced garlic, minced chipotle (or sriracha), lime juice, lime zest, honey, 1/2 tsp kosher salt and black pepper.

Whisk thoroughly until smooth. Taste and adjust seasoning—add more lime for brightness, more chipotle for heat, or a pinch more honey to balance acidity. Refrigerate until ready to use (can be made up to 2 days ahead).

Pat fish fillets dry with paper towel and cut into 8 equal taco-sized strips (about 2 oz each). Season lightly with 1/2 tsp kosher salt and the 1/2 tsp black pepper and 1/2 tsp smoked paprika.

Make Batter

In a shallow bowl, whisk together 3 tbs flour, 2 tbs cornstarch and 1 tsp baking powder. Add the cold sparkling water and the egg and whisk until just combined; the batter should be slightly thick but still pourable. Do not overmix—some small lumps are fine. If batter seems too thick, add up to 1 tbsp more sparkling water.

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch and heat over medium-high until oil registers 350°F (175°C) on a thermometer or a small drop of batter sizzles and browns within 10–15 seconds.

Dredge each seasoned fish strip lightly in a tablespoon of flour (this helps the batter adhere), then dip into the batter, letting excess drip off. Carefully place into hot oil in batches, without crowding (2–3 pieces at a time depending on pan size).

Fry, turning once, until golden and crisp — about 3–4 minutes total depending on thickness. Use a slotted spoon or tongs to transfer to a wire rack set over a baking sheet or paper towel-lined plate to drain. Sprinkle lightly with a pinch of salt and a squeeze of lime juice while hot.

Keep cooked fish warm in a 200°F (95°C) oven while finishing remaining batches.

Warm tortillas: stack 4 tortillas at a time and wrap in a damp paper towel. Microwave 30–40 seconds until pliable, or warm individually in a dry skillet for 20–30 seconds per side until slightly charred and flexible.

Assemble: spread about 1 tablespoon chili-lime aioli on each tortilla. Top with 2 pieces of crispy fish, a generous spoonful (about 2–3 tbs) of pickled cabbage and chili, a couple avocado slices if using, and a few cilantro leaves.

Serve immediately with lime wedges on the side for squeezing. Offer extra aioli and pickled cabbage at the table.