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.
Servings
1-2servings
Servings
1-2servings
Ingredients
Fish Taco Batter
Avocado-Tomatillo Sauce
Pico de Gallo
Instructions
Fish Taco Batter
  1. 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.
  2. 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
  1. Blend avocado with tomatillo sauce.
Pico de Gallo
  1. Combine all ingredients in bowl.
Taco Assembly
  1. Warm tortillas, then fill with fish, shredded cabbage, Avocado-Tomatillo Sauce and Pico de Gallo.
Recipe Notes

This recipe is provided courtesy of Chef Robert Carr at Primero Cantina at La Cantera Resort & Spa.