Pat the redfish fillets dry with paper towels. Brush both sides lightly with olive oil or melted butter. Press the spice mix evenly onto both sides of the fillets so a generous coating adheres.

Blacken the fish

Heat a heavy skillet (cast iron preferred) over medium-high to high heat until very hot, about 3–5 minutes. Add a thin film of oil if desired. Place fillets in the pan and sear without moving for 2–3 minutes until a dark crust forms. Flip and cook 1–2 minutes more (depending on thickness) until fish flakes easily and reaches 145°F (63°C). Remove to a plate and squeeze the juice of 1 lime over the fillets. Let rest 2 minutes, then flake into large chunks for tacos.

Quick Cilantro-Lime Slaw

Make the dressing

In a medium bowl whisk together mayonnaise, Greek yogurt, lime juice, honey, salt and pepper until smooth.

Assemble the slaw

Add shredded green and red cabbage and chopped cilantro to the bowl with the dressing. Toss thoroughly to coat. Taste and adjust seasoning with more lime or salt if needed. Refrigerate until ready to serve (can be made up to 2 hours ahead).

Warm Tortillas & Garnishes

Warm the tortillas

Warm tortillas on a dry skillet over medium heat 20–30 seconds per side until pliable and lightly charred, or wrap in a damp towel and microwave 30–45 seconds. Keep wrapped to stay warm.

Assemble tacos

Place a warm tortilla on a plate. Add a spoonful of cilantro-lime slaw, top with flaked blackened redfish, a few avocado slices, a sprinkle of cotija (if using), and pickled jalapeños or hot sauce to taste. Finish with a squeeze of lime. Repeat for remaining tortillas.

Serve

Serve immediately while the fish is hot and the tortillas are warm. Leftover slaw can be refrigerated up to 2 days; cooked fish is best same day.