Wo-blackened Redfish Tacos Recipe

Make the blackening spice

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

Prep the fish

Pat the redfish fillets very dry with paper towels. Brush both sides lightly with olive oil to help the spice adhere.

Season

Generously sprinkle the blackening spice on both sides of the fillets, pressing lightly so the spice mix sticks. Let sit 5–10 minutes at room temperature to absorb flavors.

Cook the fish

Heat a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat until very hot (2–3 minutes). Add the butter and let it foam. Place fillets in the pan and cook without moving for 2–3 minutes until a dark crust forms. Flip and cook 1.5–3 more minutes, depending on thickness, until fish flakes easily with a fork and internal temperature reaches 135–140°F (57–60°C). Remove to a plate and let rest 2 minutes, then flake into large pieces for tacos.

Make the slaw dressing

In a medium bowl whisk together mayonnaise, Greek yogurt, lime juice, apple cider vinegar, honey, salt, and black pepper until smooth.

Toss slaw

Add shredded green and red cabbage, grated carrot, and sliced red onion to the bowl with dressing. Toss thoroughly to coat. Taste and adjust seasoning with more salt or lime if needed. Let sit 10 minutes to soften slightly; chill if making ahead.

Warm tortillas

Warm corn tortillas on a dry skillet over medium heat 20–30 seconds per side until pliable and lightly charred in spots, or wrap in a damp towel and microwave 30–45 seconds for a stack.

Assemble tacos

Place a warmed tortilla on a plate. Add about 2–3 oz (a generous handful) of flaked blackened redfish. Top with a small scoop (about 2 tbs) of quick slaw. Add 2–3 slices of avocado and a sprinkle of chopped cilantro. Add pickled jalapeños if desired and finish with a squeeze of fresh lime.

Serve

Serve immediately with extra lime wedges on the side. Leftover fish can be refrigerated for up to 2 days; reheat gently in a skillet.