In a small bowl combine smoked paprika, paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, kosher salt, and black pepper. Stir well to create a uniform blackening spice blend.

Season the fish

Pat the redfish fillets dry with paper towels. Brush both sides lightly with olive oil (about 1/2 tbs per side). Generously rub the blackening spice on both sides of each fillet, pressing gently so the spice adheres.

Cook the fish

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbs olive oil and the butter; swirl to coat. Carefully place fillets in the pan, presentation side down. Cook without moving 2-3 minutes until a dark crust forms. Flip and cook another 2-3 minutes, or until the fish flakes easily and reaches 145°F (63°C). If fillets are thick, reduce heat slightly and cook an extra 1-2 minutes. Transfer to a plate and let rest 2 minutes. Squeeze a little lime over the fish.

Citrus-Mango Salsa

Combine diced mango, red bell pepper, red onion, minced jalapeño, and chopped cilantro in a medium bowl.

Whisk together lime juice, orange juice, honey, kosher salt, and black pepper in a small bowl or jar. Pour the dressing over the mango mixture and toss gently to combine. Taste and adjust salt, lime or honey as needed. Let sit at room temperature for at least 10 minutes to allow flavors to meld.

Cabbage Slaw

In a large bowl combine green cabbage, red cabbage, shredded carrot, and sliced green onions.

Whisk together apple cider vinegar, mayonnaise, sour cream, honey, salt, and pepper. Pour dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Refrigerate until ready to assemble (can be made 1–2 hours ahead).

Sriracha Aioli

In a small bowl combine mayonnaise, sriracha, lime juice, grated garlic, optional honey, and salt. Whisk until smooth and adjust heat or lime to taste. Refrigerate until assembly.

Tacos & Chips & Queso

Warm tortillas

Warm tortillas in a dry skillet over medium heat for about 20–30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes until pliable.

Make chips & queso

For a quick queso: in a small saucepan, melt butter over medium heat. Sprinkle flour and whisk for 30 seconds to make a thin roux. Gradually whisk in milk and cook, whisking, until slightly thickened (2–3 minutes). Reduce heat to low, add shredded queso, and stir until smooth. Season with salt and pepper. Transfer to a serving bowl and keep warm. Serve with tortilla chips.

Assemble tacos

Flake or slice the blackened redfish into 1–2 inch pieces. Place 2 pieces of fish in the center of each warmed tortilla. Top with a small handful of cabbage slaw, 1–2 tablespoons of mango salsa, a drizzle (about 1 tsp) of sriracha aioli and a sprinkle of shredded cheese if using. Serve with lime wedges on the side.

Enjoy immediately so tortillas remain warm and slaw stays crisp. Leftover components can be stored separately in airtight containers in the refrigerator for up to 2 days (fish best eaten same day).