Pat the redfish fillets dry with paper towels. If fillets are larger than taco-friendly size, cut into 1–1.5 inch wide strips. Let sit at room temperature for 10 minutes while you make the spice mix.

Make blackening spice

In a small bowl combine smoked paprika, sweet paprika, onion powder, garlic powder, dried oregano, ground cumin, cayenne, salt, and black pepper. Mix well.

Season

Brush both sides of the fish lightly with 1 tbs olive oil, then rub the spice blend evenly onto both sides, pressing gently so it adheres.

Cook fish

Heat a large cast-iron skillet or heavy sauté pan over medium-high heat until very hot. Add 1 tbs olive oil and the butter; once butter foams, add the fish pieces in a single layer without crowding. Cook 2–3 minutes per side depending on thickness, until a dark crust forms and the fish flakes easily with a fork. Reduce heat slightly if spices begin to burn. Transfer cooked fish to a plate and rest 2 minutes; flake into bite-sized pieces with a fork.

Finish

Squeeze a little lime over the flaked fish to brighten the flavor and keep warm while you finish other components.

Chipotle Crema

In a small bowl whisk together sour cream, mayonnaise, finely chopped chipotle chile and 1 tsp adobo sauce, lime juice, honey, and 0.25 tsp salt. Taste and adjust heat with more chopped chipotle or adobo if desired. If the crema is too thick for drizzling, thin with up to 1 tsp water or additional lime juice until it reaches a smooth, pourable consistency. Refrigerate until ready to use.

Pico de Gallo

Combine diced tomatoes, red onion, minced jalapeño, and chopped cilantro in a bowl. Add 1 tbs lime juice, 0.5 tsp salt and 0.25 tsp black pepper. Mix gently, taste and adjust seasoning. Let sit 5–10 minutes at room temperature to meld flavors.

Assembly & Garnish

Warm the tortillas: heat a dry skillet or griddle over medium-high heat and warm tortillas 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm.

Season avocado: toss or gently mash sliced/diced avocado with 0.25 tsp salt and a squeeze of lime if desired.

Assemble tacos: place a small handful (about 2–3 oz) of shredded cabbage on each warm tortilla (optional), top with flaked blackened redfish, a spoonful of pico de gallo, and avocado slices. Drizzle with chipotle crema and garnish with cilantro leaves. Serve with lime wedges on the side.

Serve immediately: tacos are best served right away while the fish is hot and tortillas are warm.