Pat the redfish fillets dry with paper towels. In a small bowl combine ancho chile powder, paprika, ground cumin, garlic powder, onion powder, dried oregano, salt and black pepper. Rub 1 tablespoon of olive oil over both sides of the fillets, then evenly coat both sides with the spice mixture, pressing gently so it adheres. Let rest 10 minutes at room temperature while you prepare other components.

Cook the Fish

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add the remaining 1 tablespoon olive oil. Place fillets in the skillet skin-side down if skin-on (or presentation-side down). Cook undisturbed 3–4 minutes until a deep, dark crust forms (blackened appearance). Flip carefully and add butter if using; spoon melted butter over fillets and cook 2–3 more minutes until fish is opaque and flakes easily (internal temp ~135–140°F/57–60°C). Remove from pan, squeeze 1 tablespoon lime juice over fish and let rest 2 minutes. Break into bite-sized flakes for tacos.

Ancho Chile Slaw

In a medium bowl whisk together mayonnaise, Greek yogurt, ancho chile powder, honey, lime juice, salt and pepper until smooth. Add shredded green and red cabbage and grated carrot. Toss thoroughly to coat. Stir in chopped cilantro. Taste and adjust seasoning with more lime or salt if needed. Refrigerate until ready to assemble (can be made 1–2 hours ahead).

Mango Pico de Gallo

In a small bowl combine diced mango, diced tomato, finely diced red onion, minced jalapeño and chopped cilantro. Add lime juice, salt and pepper and gently toss to combine. Let sit 5–10 minutes for flavors to meld. Refrigerate until ready to serve.

To Serve

Warm the flour tortillas: wrap stack of tortillas in a damp paper towel and microwave 30–45 seconds, or heat individually in a dry skillet 20–30 seconds per side until pliable and lightly charred.

Assemble tacos: place a warmed tortilla on a plate, add a spoonful of ancho chile slaw, top with flaked blackened redfish (about 2–3 ounces per taco), then a spoonful of mango pico. Drizzle with crema or dot with sour cream if using, and garnish with fresh cilantro leaves. Serve immediately with lime wedges for squeezing over the tacos.

Make-ahead & storage: Slaw and pico can be made up to 24 hours ahead (mango pico best same day). Cooked fish is best served immediately but can be refrigerated up to 24 hours and gently reheated in a hot skillet.