Snapper Tacos with Slaw and Chipotle Aioli

Melt-in-the-mouth snapper with crunchy, herby slaw, a fresh salsa and a deliciously smokey aioli  — this could very well be the summer dinner of your dreams...


4 medium-sized soft taco wraps
4 x 100g fresh snapper fillets
3 tbs sunflower oil
4 lime wedges
8 sprigs coriander

Chipotle Aioli

4 tbs aioli (substitute mayonnaise)
1 tbs finely chopped La Morena Chipotle Peppers in Adobo Sauce
2 tsp lime juice
2 tsp finely chopped coriander


1 cup finely chopped savoy cabbage
1 cup finely chopped red cabbage
1⁄2 cup grated carrot
1⁄2 red onion, finely sliced
4 tbs cider vinegar
4 tbs soft brown sugar
2 tbs finely chopped mint
2 tbs finely chopped coriander

Tomato Salsa

3 ripe tomatoes, de-seeded
and diced
1 shallot, finely chopped
1 tsp finely chopped jalapeño pepper
2 tsp finely chopped coriander
3 tbs lime juice
1 tbs extra virgin olive oil

For the chipotle aioli, combine ingredients in a bowl. Set aside until required or store in the fridge. For the slaw, combine ingredients in a bowl with salt and pepper. For the salsa, combine ingredients in a bowl with salt and pepper.

Wrap taco wraps in foil and warm in the oven. Heat a large frying pan until very hot. Season snapper fillets on both sides with salt and pepper. Add 11⁄2 tablespoons of oil to pan and cook two fillets — cook on one side for about 2 minutes or until golden brown, then turn and cook for a further minute or until done (this will depend on the thickness of the fillet). Remove and place on baking paper, then cook the next two fillets in remaining oil.

To serve, place a wrap on each plate. Add slaw, top with snapper, then add 2 tablespoons of salsa to each and fold taco over. Skewer with bamboo. Lastly, add chipotle aioli on the side and serve with a lime wedge and coriander.

Recipe by Pearl Kitchen
Photography by Cab Creative