Pat the fillets dry with paper towels. Brush both sides lightly with lime juice and season with 1 tsp kosher salt and 1/2 tsp black pepper. In a small bowl combine paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne and the remaining 1/2 tsp salt (if any) to create the blackening rub; press the rub onto both sides of the fillets so they are evenly coated.

Cook fish

Heat a large heavy skillet (cast iron preferred) over medium-high until very hot, about 2–3 minutes. Add 2 tablespoons vegetable oil and swirl to coat. Place fillets in the pan (don't overcrowd) and sear 2–3 minutes per side until a dark crust forms and the fish flakes with a fork; internal temperature should reach 135–140°F (57–60°C) for medium. If fillets are thicker than 1 inch, reduce heat to medium and finish 1–3 minutes per side as needed. Remove to a plate and let rest 2 minutes, then flake into taco-sized pieces.

Mango Salsa

Combine diced mango, red bell pepper, minced red onion, chopped cilantro and minced jalapeño in a bowl. Add 1 tablespoon lime juice, 1/4 tsp kosher salt and 1/8 tsp black pepper; toss gently to combine. Taste and adjust acidity or salt if needed. Refrigerate until ready to assemble so flavors meld.

Slaw

In a medium bowl whisk together 3 tbsp mayonnaise, 1 tsp apple cider vinegar, 1 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Add shredded green and red cabbage and grated carrot; toss to coat evenly. Let sit 5–10 minutes to soften slightly, then refrigerate until assembly.

Sriracha Aioli

Whisk together 1/2 cup mayonnaise, 1 tsp sriracha, 1 tsp lime juice, 1/2 tsp grated garlic and 1/8 tsp salt until smooth. Taste and add more sriracha or lime if you prefer spicier or tangier aioli. Transfer to a squeeze bottle or small bowl for serving.

Waffle Fries (Oven-style)

Preheat oven and prepare fries: preheat oven to 425°F (220°C). Spread frozen waffle fries on a rimmed baking sheet in a single layer. Drizzle 1 tsp olive oil over fries and toss briefly to coat, then sprinkle 1/4 tsp salt and 1/4 tsp smoked paprika (optional). Bake according to package directions, usually 12–18 minutes, flipping once halfway through, until crisp and golden. Keep warm in a low oven if assembling tacos immediately.

Assembly & Garnish

Warm tortillas: heat a dry skillet over medium and warm tortillas 20–30 seconds per side, or wrap in foil and warm in a 300°F (150°C) oven for 5–10 minutes.

Assemble tacos: place a spoonful of slaw in the center of each tortilla, top with flaked blackened redfish (about 2 oz fish per taco). Spoon mango salsa over the fish, then drizzle 1–2 teaspoons sriracha aioli per taco. Garnish with fresh cilantro leaves and a squeeze of lime. Serve with a portion of waffle fries on the side.

Serve immediately while fish is warm and fries are crispy.