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Redfish Tacos Recipe

Name: Walk-On's Sports Bistreaux - Knoxville Restaurants Redfish Tacos Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb redfish fillets (or similar firm white fish, skin removed); 1 tbs paprika; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp cayenne pepper; 1 tsp salt; 1 tsp black pepper; 2 tbs olive oil (for pan); 1 tbs butter (optional, for finishing); 1 each fresh lime (for serving); 1 cup ripe mango; 1 each red bell pepper; 0.25 cup red onion; 2 tbs fresh cilantro (chopped); 0.5 each jalapeño (seeded, minced); 1 tbs lime juice; 0.25 tsp salt; 0.125 tsp black pepper; 2 cups green cabbage (thinly shredded); 1 cup red cabbage (thinly shredded); 0.5 cup carrot (julienned or shredded); 3 tbs mayonnaise; 1 tbs apple cider vinegar; 1 tsp honey; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cup mayonnaise

Inspired by Walk-On's Sports Bistreaux - Knoxville Restaurant

Time45m

Serves4

blackened redfish, slaw, mango salsa, sriracha aioli, chips & queso

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Ingredients

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Blackened Redfish

1 lb redfish fillets (or similar firm white fish, skin removed)

1 tbs Watkins paprika

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Dried oregano

1 tsp dried thyme

1 tsp Cayenne pepper

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil (for pan)

1 tbs butter (optional, for finishing)

1 each fresh lime (for serving)

Mango Salsa

1 cup ripe mango

1 each Red bell pepper

1/4 cup red onion

2 tbs fresh cilantro (chopped)

1/2 each jalapeño (seeded, minced)

1 tbs ReaLime juice

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Slaw

2 cups green cabbage (thinly shredded)

1 cup red cabbage (thinly shredded)

1/2 cup carrot (julienned or shredded)

3 tbs Mayonnaise

1 tbs Apple cider vinegar

1 tsp Honey

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Sriracha Aioli

1/2 cup Mayonnaise

1 tbs sriracha

1 tsp ReaLime juice

1/2 tsp Garlic (minced)

1/8 tsp Celtic sea salt

Chips & Queso (to serve alongside)

4 oz tortilla chips

1 cup shredded cheddar (or Mexican blend)

2 oz cream cheese (softened)

1/4 cup Milk

2 tbs diced green chiles (canned)

1/8 tsp Celtic sea salt

8 each tortillas (corn or flour, warmed)

Method

Blackened Redfish

Prep fish

Pat redfish fillets dry with paper towels. If fillets are large, cut into 8 portions suitable for tacos (about 2 oz each). Let sit at room temperature for 10 minutes while you make the spice mix.

Make blackening spice

In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, salt, and black pepper. Stir to blend.

Season fish

Brush both sides of each fillet lightly with olive oil, then press both sides into the blackening spice so a thin even coating adheres.

Cook fish

Heat a large skillet (preferably cast iron) over medium-high heat until hot. Add 1–2 tbs olive oil. Place fillets in the pan (do not overcrowd). Cook 2–3 minutes per side, until a dark crust forms and the fish is opaque and flakes easily (internal temperature ~145°F / 63°C). In the last 30 seconds, add butter to the pan and spoon the melted butter over the fillets to finish. Remove to a plate and squeeze a little lime over the top; keep warm.

Mango Salsa

Dice the mango and red bell pepper into small (about 1/4 inch) cubes. Finely mince the red onion and jalapeño, then combine with the mango and pepper in a bowl. Add chopped cilantro, lime juice, salt and pepper. Toss gently and taste: adjust lime or salt as needed. Refrigerate until ready to serve.

Slaw

In a medium bowl toss shredded green and red cabbage with julienned carrot. In a small bowl whisk together mayonnaise, apple cider vinegar, honey, salt and pepper. Pour dressing over cabbage and toss to coat evenly. Let sit 10 minutes to soften slightly before serving.

Sriracha Aioli

Whisk together mayonnaise, sriracha, lime juice, minced garlic and a pinch of salt until smooth. Taste and adjust sriracha or lime to preference. Keep chilled until assembling tacos.

Chips & Queso (to serve alongside)

In a small saucepan over low heat combine shredded cheddar, cream cheese and milk. Stir constantly until cheeses melt and the sauce is smooth. Stir in diced green chiles and salt. Keep warm on very low heat or transfer to a small slow cooker. Serve with tortilla chips.

Assembly & Serving

Warm tortillas briefly in a dry skillet or wrapped in foil in a 350°F oven for 5–8 minutes. Place a spoonful of slaw down the center of each tortilla, top with a piece of blackened redfish (or flaked if using larger pieces). Spoon mango salsa over the fish, then drizzle with sriracha aioli. Serve with lime wedges and chips & queso on the side.

Leftovers: store fish, slaw, salsa and aioli separately in airtight containers in the refrigerator for up to 2 days. Reheat fish gently in a 300°F oven for 8–10 minutes or in a covered skillet over low heat.