Spanish-inspired snapper with a saffron aioli and roasted red pepper garnish.
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Crush the saffron threads into a fine powder and steep them in one tablespoon of warm water for 5 minutes.
In a small bowl, whisk together the mayonnaise, saffron liquid, minced garlic, and lemon juice to create the saffron aioli. Set aside in the refrigerator.
Pat the snapper fillets dry and season both sides with smoked paprika, sea salt, and a drizzle of olive oil.
Heat a large non-stick skillet over medium-high heat and sear the snapper for 3-4 minutes per side until golden and flaky.
While the fish cooks, lightly char the corn tortillas over an open flame or in a dry pan until warm and pliable.
Break the cooked snapper into large chunks, taking care not to over-shred the delicate meat.
Assemble the tacos by placing a small bed of cabbage on each tortilla, followed by the snapper and julienned roasted red peppers.
Drizzle generously with the saffron aioli and garnish with fresh cilantro before serving.
