Blackened Redfish Tacos Recipe

Prepare spice mix

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

Prep fish

Pat the redfish fillets dry with paper towels. Brush both sides with olive oil (reserve 1/2 tablespoon if desired) and rub the spice mix evenly onto both sides of the fillets, pressing gently so the rub adheres.

Blacken and cook

Heat a large cast-iron skillet or heavy-bottomed sauté pan over medium-high to high heat until very hot (about 3–4 minutes). Add the butter and the remaining olive oil; when foaming, gently place fillets in the pan. Cook without moving for 2–3 minutes until a dark crust forms. Flip carefully and cook 1.5–3 minutes more until fish flakes easily and internal temperature reaches 135–145°F (57–63°C). Total cook time depends on thickness (usually 4–6 minutes).

Finish with lime

Remove fish to a plate and squeeze 1 tablespoon lime juice over the fillets. Let rest 2 minutes, then flake into large chunks with a fork for assembling tacos.

Mix dressing

In a medium bowl whisk together mayonnaise, Greek yogurt (or sour cream), 1 tablespoon lime juice, honey, ground cumin (if using), salt, and black pepper until smooth and slightly loose.

Toss slaw

Add green cabbage, red cabbage, shredded carrot, and chopped cilantro to the dressing. Toss thoroughly to coat. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed. Refrigerate until ready to use (can be made up to 2 hours ahead).

Warm tortillas

Warm tortillas to pliable: heat them in a dry skillet over medium heat 20–30 seconds per side, or wrap in foil and warm in a 300°F (150°C) oven for 5–10 minutes, or microwave covered with a damp paper towel for 20–30 seconds for a stack of 4.

Assemble tacos

Lay warmed tortillas flat. Divide slaw among tortillas (about 2–3 tablespoons per taco), top with flaked blackened redfish (about 2 ounces per tortilla), add a couple of avocado slices, and garnish with extra cilantro. Add a squeeze of lime juice and hot sauce if desired.

Serve

Serve immediately while fish is still warm. Leftover slaw can be refrigerated for up to 2 days and reheated fish should be gently warmed to avoid drying.