Redfish Tacos Recipe

Make blackening spice

In a small bowl combine paprika, onion powder, garlic powder, oregano, thyme, cayenne, salt and black pepper. Mix well.

Prep fish

Pat the redfish fillets dry with paper towels. Squeeze the juice of 1 lime over the fillets and rub lightly. Coat both sides of each fillet evenly with the blackening spice, pressing gently so the rub adheres.

Cook

Heat 2 tbs oil in a heavy skillet (cast iron preferred) over medium-high heat until shimmering. Add fillets (skin-side down if skin on) and cook without moving 3-4 minutes until a deep crust forms. Flip carefully and cook another 2-3 minutes until fish is cooked through and flakes easily (internal temp ~145°F / 63°C). Remove to a plate and let rest 2 minutes. Break into large pieces for tacos.

Peel and dice the mango into roughly 1/4-inch pieces. Dice red bell pepper and red onion to similar size. Combine mango, red bell pepper, red onion, chopped cilantro and minced jalapeño in a bowl. Add 2 tbs fresh lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Toss gently and let sit at room temperature while you cook fish so flavors meld (10–15 minutes). Taste and adjust salt or lime as needed.

In a medium bowl combine shredded green and red cabbage and grated carrot. In a small bowl whisk together 3 tbs mayonnaise, 1 tbs apple cider vinegar, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Pour dressing over cabbage mixture and toss until evenly coated. Refrigerate until ready to assemble (can be made 1–2 hours ahead).

Whisk together 1/2 cup mayonnaise, 1.5 tbs sriracha, 1 tbs fresh lime juice, 1 tsp minced garlic and 1/4 tsp salt until smooth. Taste and adjust sriracha or lime to preference. Refrigerate until ready to use.

Warm tortillas: heat a dry skillet over medium-high heat. Brush each tortilla lightly with a little vegetable oil and warm 20–30 seconds per side until pliable and slightly charred in spots. Alternatively wrap in foil and warm in a 300°F oven for 8–10 minutes.

Assemble tacos: place a warmed tortilla on a plate, add a small handful (about 2–3 oz) of shredded slaw, top with a piece of blackened redfish, spoon 1–2 tbs mango salsa over the fish, and finish with a drizzle of sriracha aioli. Garnish with fresh cilantro leaves and a squeeze of lime. Repeat with remaining tortillas.

In a small bowl toss shredded cheddar and monterey jack with 1 tsp cornstarch (this helps keep queso smooth).

In a small saucepan melt 1 tbs butter over medium-low heat. Add minced jalapeño if using and cook 30 seconds to release aroma. Pour in 1/2 cup half-and-half and warm gently — do not boil. Lower heat to low and add cheeses in small handfuls, stirring constantly until melted and smooth. If the sauce becomes too thick, add a splash more milk. Season with 1/4 tsp salt. Keep warm until serving.

Serve queso with tortilla chips alongside the tacos.