Pat the redfish fillets dry with paper towels. In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne, black pepper, and kosher salt. Rub both sides of the fillets lightly with olive oil, then press the spice mixture evenly onto both sides of the fillets.

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot (about 3–4 minutes). Add the tablespoon of butter and swirl to coat. Place fillets in the skillet and sear 2–3 minutes per side (depending on thickness) until blackened at the edges and opaque through the center. Internal temp should reach about 140–145°F (60–63°C). Avoid moving the fish while searing to get a good crust.

Remove fish to a plate, squeeze the juice of 1/2 lime over the fillets and let rest 2 minutes. Flake into large chunks for tacos.

Cabbage Slaw

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

In a small bowl whisk together lime juice, mayonnaise, apple cider vinegar, honey, kosher salt and black pepper until smooth. Taste and adjust seasoning—add more lime for brightness, honey for sweetness or mayo for creaminess.

Pour dressing over the cabbage mixture and toss to coat evenly. Refrigerate while you finish other components to let flavors meld (at least 10 minutes).

Mango Salsa

Combine diced mango, red bell pepper, minced red onion, jalapeño, chopped cilantro, lime juice and kosher salt in a small bowl. Stir gently to combine.

Taste and adjust seasoning—add more lime or salt if needed. Refrigerate until ready to serve (can be made 1–2 hours ahead).

Sriracha Aioli

Whisk together mayonnaise, sriracha, lime juice, grated garlic, honey (or sugar) and a pinch of kosher salt in a small bowl until smooth. Adjust heat by adding more or less sriracha. Chill until assembly.

Chips & Queso

In a small saucepan over low heat combine milk and cream cheese, stirring until cream cheese is melted and mixture is warm but not boiling.

Add shredded monterey jack and white cheddar gradually, stirring constantly until melted and smooth. Stir in minced jalapeño (if using), ground cumin and kosher salt. Keep warm on lowest heat, stirring occasionally. Transfer to a serving bowl and serve with tortilla chips.

Taco Assembly & Garnishes

Warm the tortillas: heat in a dry skillet 20–30 seconds per side, or wrap in a damp paper towel and microwave for 20–30 seconds until pliable.

Build each taco: place a tablespoon or two of cabbage slaw in the center of a warm tortilla, top with flaked blackened redfish, a spoonful of mango salsa, and a drizzle of sriracha aioli.

Garnish with extra cilantro and a squeeze of lime. Season with salt and pepper to taste and serve immediately with chips & queso on the side.