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Restaurants›Walk-On's Sports Bistreaux - Gonzales, LA (Outfitter's Dr.)›Wo-blackened Redfish Tacos Recipe

Wo-blackened Redfish Tacos Recipe

Name: Walk-On's Sports Bistreaux - Gonzales, LA (Outfitter's Dr.)s WO-Blackened Redfish Tacos Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces redfish fillets (or firm white fish like red drum, 4–6 oz each); 2 tbs olive oil; 2 tsp paprika; 1 tsp smoked paprika; 1 tsp ground black pepper; 1 tsp kosher salt; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried oregano; 0.5 tsp cayenne pepper; 2 tbs vegetable oil or clarified butter (for skillet); 3 cups green cabbage, finely shredded; 1 cup red cabbage, finely shredded; 1 medium carrot, grated; 2 stalks green onion, thinly sliced; 0.25 cup cilantro, chopped; 2 tbs lime juice; 3 tbs mayonnaise; 2 tbs sour cream; 1 tsp honey; 0.5 tsp salt; 0.25 tsp black pepper; 1 medium red onion, thinly sliced; 0.5 cup apple cider vinegar; 0.5 cup water; 1 tsp sugar; 0.25 tsp salt; 0.5 cup Mexican crema or sour cream; 1 tsp lime zest; 1 tsp hot sauce (optional)

Inspired by Walk-On's Sports Bistreaux - Gonzales, LA (Outfitter's Dr.)

Time40m

Serves4

Make Wo-blackened Redfish Tacos Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Blackened Redfish

4 pieces redfish fillets (or firm white fish like red drum, 4–6 oz each)

2 tbs olive oil

2 tsp Watkins paprika

1 tsp Smoked paprika

1 tsp ground black pepper

1 tsp kosher salt

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Dried oregano

1/2 tsp Cayenne pepper

2 tbs vegetable oil or clarified butter (for skillet)

Quick Slaw

3 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 medium Carrot, grated

2 stalks green onion, thinly sliced

1/4 cup cilantro, chopped

2 tbs ReaLime juice

3 tbs Mayonnaise

2 tbs Sour cream

1 tsp Honey

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Pickled Red Onion

1 medium Red onion, thinly sliced

1/2 cup Apple cider vinegar

1/2 cup water

1 tsp sugar

1/4 tsp Celtic sea salt

Crema & Assembly

1/2 cup Mexican crema or sour cream

1 tsp lime zest

1 tsp hot sauce (optional)

12 pieces small corn or flour tortillas

2 pieces Lime wedges

1/4 cup extra cilantro leaves (for garnish)

Method

Pickled Red Onion

Place the thinly sliced red onion in a heatproof jar or bowl.

Combine apple cider vinegar, water, sugar, and salt in a small saucepan and bring just to a simmer, stirring until sugar and salt dissolve.

Pour the hot brine over the onions, press them down so they are submerged, cool to room temperature (about 20 minutes), then refrigerate. Ready in 30 minutes, keep refrigerated up to 2 weeks.

Quick Slaw

In a large bowl combine shredded green cabbage, red cabbage, grated carrot, sliced green onion, and chopped cilantro.

In a small bowl whisk together lime juice, mayonnaise, sour cream, honey, salt, and black pepper until smooth.

Pour dressing over the cabbage mixture and toss to coat. Taste and adjust salt or lime as needed. Refrigerate until serving (can be made 1–2 hours ahead).

Blackened Redfish

Pat fish fillets dry with paper towels. Lightly brush both sides with 2 tbs olive oil.

In a small bowl combine paprika, smoked paprika, black pepper, kosher salt, garlic powder, onion powder, dried oregano, and cayenne. Mix well to create the blackening seasoning.

Generously coat both sides of each fillet with the seasoning, pressing it into the flesh so it adheres.

Heat a large cast-iron or heavy skillet over medium-high to high heat until shimmering. Add 2 tbs vegetable oil or clarified butter and swirl to coat.

Place fillets in the hot skillet. Cook without moving 2–3 minutes until a dark crust forms. Flip and cook another 2–3 minutes, or until fish is opaque and flakes easily (internal temperature 135–140°F/57–60°C). Thicker fillets may need an extra minute per side.

Transfer cooked fillets to a plate and let rest 2 minutes, then flake into large chunks with a fork.

Crema & Assembly

While fish cooks, stir together crema (or sour cream), lime zest, and hot sauce in a small bowl. Adjust hot sauce to taste.

Warm tortillas in a dry skillet or wrapped in a damp towel in the microwave for 20–30 seconds until pliable.

Assemble tacos: spread about 1 teaspoon crema on each tortilla, add a small handful (about 2–3 oz) of flaked blackened fish, top with 2–3 tablespoons quick slaw, a few slices of pickled red onion, and garnish with cilantro leaves. Serve with lime wedges.

Optional: offer extra hot sauce and additional lime wedges at the table.