Redfish Tacos Recipe

Prepare fish

Pat the redfish fillets dry with paper towels. Brush both sides lightly with 2 tbs olive oil and season with 1 tsp kosher salt and 1 tsp black pepper.

Make blackening spice

In a small bowl combine 1 tablespoon paprika, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon ground cumin, and 1 teaspoon cayenne pepper. Mix well.

Generously press the spice mix onto both sides of the fillets so they are evenly coated.

Heat a large cast-iron or heavy skillet over medium-high heat until very hot (about 3–4 minutes). Add 1 tablespoon unsalted butter. When butter is foaming, add the fillets and sear 2–3 minutes per side until a dark crust forms and the fish is opaque and flakes easily (internal temperature ~145°F/63°C). Avoid overcrowding; cook in batches if needed.

Remove fish to a plate, squeeze the juice of 1 fresh lime over the fillets and let rest 2 minutes. Flake into large pieces with a fork for topping tacos.

In a large bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1 grated or julienned carrot and 1/4 cup chopped cilantro.

In a separate small bowl whisk 3 tbs mayonnaise, 2 tbs plain Greek yogurt, 1 tbs apple cider vinegar, 1 tbs lime juice, 1 tsp honey, 1/2 tsp kosher salt and 1/4 tsp black pepper until smooth.

Pour dressing over the shredded vegetables and toss to coat evenly. Chill in the refrigerator for at least 10 minutes to let flavors meld.

Combine 1 diced ripe mango, 1/2 diced red bell pepper, 1/4 diced red onion, 1/2 minced jalapeño and 2 tbs chopped cilantro in a bowl.

Add 1 tbs lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Toss gently, taste and adjust seasoning. Refrigerate until ready to assemble.

Whisk together 1/2 cup mayonnaise, 1.5 tbs sriracha, 1 tsp lime juice, 1 minced garlic clove, 1/2 tsp honey and 1/4 tsp salt until smooth. Adjust sriracha to taste for heat. Chill until serving.

In a small saucepan over low heat combine 1/2 cup milk and 2 tbs softened cream cheese. Stir until the cream cheese melts and the milk is warm but not boiling.

Add 1 cup shredded sharp cheddar, 1/2 cup shredded monterey jack, 1/2 minced jalapeño, 1/4 tsp ground cumin and 1/4 tsp kosher salt. Stir continuously until cheeses melt and the mixture is smooth. If too thick, add up to 2 tbs additional milk to reach desired consistency.

Transfer queso to a serving bowl and serve warm with 6 oz tortilla chips.

Warm 8 tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Keep covered to stay warm.

Build each taco: place a spoonful of slaw on the warmed tortilla, top with flaky blackened redfish, a generous spoonful of mango salsa, a drizzle of sriracha aioli and finish with cilantro leaves. Squeeze lime wedge over the top and season with a light pinch of salt and pepper if desired.

Serve tacos immediately with chips & queso on the side. Leftover components (slaw, salsa, aioli and queso) can be refrigerated in airtight containers for up to 3 days; fish is best eaten same day.