Redfish Tacos
Ingredients
1½ lbs redfish fillets, skin removed
2 tbsp avocado oil
Blackening Seasoning
Charred Pineapple Slaw
3 cups shredded green cabbage
1 cup shredded purple cabbage
1 cup fresh pineapple, grilled and diced
¼ cup chopped cilantro
2 green onions, sliced
Dressing
Juice of 1 lime
1 tbsp honey
1 tbsp apple cider vinegar
2 tbsp olive oil
Salt and pepper
Roasted Jalapeño Crema
½ cup sour cream
¼ cup mayonnaise
1 roasted jalapeño, peeled
Juice of 1 lime
1 garlic clove
Handful of cilantro
Pinch of salt
Blend until smooth.
For Serving
8 warm corn tortillas
Cotija cheese
Sliced avocado
Pickled red onions
Fresh cilantro
Lime wedges
Your favorite hot sauce
Instructions
1. Make the Slaw
Whisk together the dressing ingredients.
Mix with the cabbage, pineapple, cilantro, and green onions.
Refrigerate while everything else cooks.
2. Prepare the Redfish
Pat the fish dry.
Rub with avocado oil, then coat generously with the blackening seasoning.
Heat a cast-iron skillet over medium-high heat until very hot.
Cook the fish about 3–4 minutes per side, depending on thickness, until flaky and lightly charred.
Let it rest for 2 minutes before breaking it into large chunks.
3. Warm the Tortillas
Heat each tortilla for about 30 seconds per side on a dry skillet or directly over a gas flame for a light char.
Keep wrapped in a towel until serving.
4. Assemble
Layer each tortilla with:
A spoonful of charred pineapple slaw
Blackened redfish
Roasted jalapeño crema
Cotija cheese
Pickled red onions
Avocado slices
Fresh cilantro
A squeeze of lime
A few dashes of hot sauce
Pair With
Mexican street corn (elote)
Cilantro-lime rice
Black beans
Fresh watermelon with Tajín
A crisp Mexican lager, margarita, or sparkling lime water
These tacos hit every note: the redfish is smoky and flaky, the pineapple slaw adds sweetness and crunch, and the roasted jalapeño crema cools everything down while tying the flavors together.
