The sauce is easy prepare, the fish is easy cook and the toppings are easy to cut up... why not try these delicious fish tacos at home? Your guests will be so impressed!
Prepare the sauce and toppings first.
In a medium bowl, pour in 2 tsp of lime juice and the egg yolks.
Using a hand mixer (you can also use a stand mixer or blender) on medium, beat the yolks and lime juice until the mix starts to thicken and become bright yellow. about 30 seconds to 1 minutes.
Add the old bay seasoning, salt, pepper, garlic and mustard. Continue to mix for 30 seconds.
Pour in the oil very slowly and in a very thin stream, about 1 tsp at-a-time. This will emulsify the mixture (thicken it). Each time you add a little oil, keep mixing.
Once all the oil is used, start adding in the remaining lime juice 1 tsp at-a-time and mixing until you reach the preferred consistency. Ours was creamy and not runny. You can add another 1 or 2 tsp of water if you want the sauce thinner.
Place the sauce in the fridge until you're ready to use it.
Preheat the oven to 450 ºF
Cut up/prepare the toppings and set them aside.
Line a baking sheet with parchment paper.
Place the fillets on the parchment paper.
Sprinkle the salt, black pepper and paprika evenly over the fillets.
Cut thin slivers of butter and place a couple over each of the fillets.
Place the baking sheet in the oven about 9 minutes. The fish should flake easily.
Warm the tortillas on low heat on a cast iron griddle or in the microwave for a couple of minutes.
Time to assemble the tacos! This is of course flexible, our instructions are just a suggested approach.
Place a tortilla on a plate. Add a bit of lettuce, red cabbage, a few pieces of fish, red onion, avocado, sauce, Sriracha and top with cilantro. At this point you can squirt some lime juice over top, or place a wedge or two of lime for each person to squeeze their own.
Ideally, serve the tacos as soon as their assembled and enjoy them hot!
You can substitute the snapper with another firm, white, mild-tasting fish.