We never need an excuse for tacos and margaritas—but it’s Cinco de Mayo, so why not?
To celebrate, we teamed up with our longtime friend and duck-hunting fanatic Diego Galicia, Executive Chef at Michelin starred Mixtli in San Antonio. He's shared a few recipes perfect for today or your next fish camp.
Fried Redfish Tacos with Chipotle Crema
4 redfish fillets
1 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional for some heat)
1 egg, beaten
1/2 cup buttermilk
Vegetable oil (for frying)
Salt and pepper to taste
- In a shallow bowl, whisk together flour, cornmeal, garlic powder, paprika, cayenne, salt, and pepper.
- In another bowl, beat the egg and stir in the buttermilk.
- Pat the redfish fillets dry with paper towels, then dip each fillet into the egg-buttermilk mixture, followed by the flour mixture, ensuring they’re well-coated.
- Heat vegetable oil in a large skillet over medium-high heat (enough to shallow fry, about 1/4 inch deep).
- Fry the fish fillets in batches, cooking for about 2-3 minutes per side until golden brown and crispy.
- Transfer the cooked fish to a paper towel-lined plate to drain excess oil.
Chipotle Crema
1/2 cup sour cream
2 tablespoons mayonnaise
1-2 chipotle peppers in adobo sauce (depending on how spicy you want it)
1 tablespoon lime juice
1/2 teaspoon garlic powder
Salt to taste
- In a small bowl, combine sour cream, mayonnaise, and lime juice.
- Finely chop the chipotle peppers (or blend them for a smoother crema), and add them to the mixture.
- Stir in garlic powder and salt. Taste and adjust seasoning if needed (more chipotle for heat, or more lime for tang).
- Cover and refrigerate until ready to serve. The flavors will meld together beautifully while it chills.
Assembly:
8 small corn tortillas (or flour, if you prefer)
Shredded cabbage or lettuce (for crunch)
Fresh cilantro (for garnish)
Lime wedges (for squeezing)
Sliced radishes (optional, for extra crunch)
Pico de gallo (optional, for extra flavor)
Warm the tortillas on a comal or griddle for a few seconds on each side.
Place a few pieces of fried fish onto each tortilla.
Top with shredded cabbage, a drizzle of chipotle crema, a sprinkle of fresh cilantro, and a few radish slices if you like some extra crunch.
Add a squeeze of lime and optional pico de gallo if desired.
Redfish Ceviche Recipe
12 oz of redfish, skin off filets
2 sour oranges (Seville oranges work as well).
2 teaspoon of minced cilantro
2 teaspoon of minced chili pepper (Chile Piquin works).
1 teaspoon minced garlic
2 teaspoon of ginger juice (minced ginger works as well)
1 celery stick finely minced
Salt to taste
Leche de Tigre (Tigers Milk)
12 limes, juiced
2 tablespoons of minced Serrano peppers
1/4 of red onion, minced
1 celery stick, minced
3 cilantro sprigs
Salt to taste
- Blend the lime juice with, onion, celery, and salt.
- Add the chili pepper and cilantro and blend for a few seconds. This will make the ingredients release their flavor without coloring the mix.
- Strain the preparation and set aside.
Assembly:
Cut the redfish fish into bite size pieces or slices.
Add salt, garlic, chili pepper, cilantro, chopped celery, and ginger juice. Mix gently.
Add the sour orange and leche de tigre mix with a few ice cubes. Mix gently with a spatula.
Taste for seasoning. Add more citrus juice or salt as needed
Slice the onion and add it to the bowl. Mix once again and remove the ice cubes.
Serve chilled with crackers or corn tostadas.
Prickly Pear Margarita Recipe
2 oz fresh prickly pear juice (or about 1-2 prickly pears, peeled and blended)
2 oz tequila (preferably Blanco or Reposado)
1 oz fresh lime juice (about 1 lime)
1 oz orange liqueur (such as Cointreau or Triple Sec)
1/2 oz agave syrup or simple syrup (adjust to taste)
Salt (or Tajín seasoning) for rimming the glass (optional)
Lime wedge (for garnish)
Prickly pear slice (for garnish)
Ice
1. Prepare the Prickly Pear Juice:
If using fresh prickly pears, carefully cut off the ends and peel the skin away. Slice the flesh into chunks and blend until smooth. Strain through a fine mesh sieve to remove any seeds or pulp, leaving you with fresh prickly pear juice.
If you prefer convenience, you can also find bottled prickly pear juice at some specialty stores.
2. Rim the Glass (Optional):
If you like a flavored rim, rub a lime wedge around the rim of your glass and dip it into salt or Tajín seasoning. This adds a nice kick to the margarita.
3. Shake the Margarita:
In a cocktail shaker, combine the fresh prickly pear juice, tequila, lime juice, orange liqueur, and agave syrup (or simple syrup).
Fill the shaker with ice and shake vigorously for about 10-15 seconds to chill and mix.
4. Serve:
Fill your prepared glass with ice (crushed or cubed, your choice).
Strain the shaken margarita mixture into the glass.
5. Garnish:
Garnish with a lime wedge and a slice of prickly pear for a colorful, tropical touch.
Optional Variations:
For a smoky twist, try using mezcal instead of tequila.
Add a splash of club soda for a lighter, fizzy version.
If you like it extra sweet, increase the agave syrup or simple syrup to 3/4 oz.