Primero Cantina's Redfish Tacos
These ravishing Redfish Tacos will make you feel like you're enjoying dinner in Cabo! They're made at Primero Cantina at La Cantera Resort and Spa in San Antonio.
Ingredients
Tacos
- 4-5 ounces Redfish cut into 1-2 inch strips to fit in your taco, or any fish
- 2 cups Finely shaved cabbage
- 1 Recipe Fish Taco Batter Recipe follows
- 1 Recipe Avocado-Tomatillo Sauce Recipe follows
- 1 Recipe Pico de Gallo Recipe follows
- 2-4 corn tortillas
Fish Taco Batter
- 1/2 cup cornstarch
- 1 teaspoon Turmeric
- 1 cup all-purpose flour
- 1 teaspoon Onion Powder
- 1/2 teaspoon Granulated Garlic
- 8 ounces soda water
Avocado-Tomatillo Sauce
- 1 avocado blended
- 1 cup of tomatillo salsa
Pico de Gallo
- 2 each vine-ripened tomatoes diced with seeds
- 1 each medium white onion diced
- 1/2 bunch Cilantro washed and finely chopped
- 1 lime juiced
- 2-3 jalapeños diced
- Salt to taste
Instructions
Fish Taco Batter
- Combine all spices and toss redfish with batter. Add about 8 ounces of soda water. You want the batter to come together thick enough to coat the fish.
- Batter and fry fish till floating (with golden brown crust). Remove from oil and rest on a paper towel-lined plate. You can use a deep fryer for this step or fry your fish using a heavy-bottomed pot with an inch of cooking oil heated between 350 and 375 degrees.
Avocado-Tomatillo Sauce
- Blend avocado with tomatillo sauce.
Pico de Gallo
- Combine all ingredients in bowl.
Taco Assembly
- Warm tortillas, then fill with fish, shredded cabbage, Avocado-Tomatillo Sauce and Pico de Gallo.
Notes
This recipe is provided courtesy of Chef Robert Carr at Primero Cantina at La Cantera Resort & Spa.
Tried this recipe?Let us know how it was!
