These Blackened Redfish Street Tacos have the perfect amount of spice! The fresh Pico de Gallo, cilantro and cotija cheese provide the perfect balance to the spice of the redfish.
About Blackened Redfish Street Tacos
Tacos are one my absolute most favorite foods and not just on Tuesdays! Since I've eliminated beef, chicken, pork and turkey from my diet, I try to yget a little creative when it comes to creating taco recipes.
I've tried different types of fish, shrimp, venison, veggie "meat" crumbles...and they've all been delicious! This blackened redfish recipe is one of my all time favorites and for good reason!
The mild, flaky redfish really takes on the flavors of whatever you season it with and is perfect for tacos!
I love the flavors of the blackening spices used for the fish in this recipe because to me they are a bit reminiscent of Cajun or Creole flavors and I absolutely adore Creole cuisine.
The fresh Pico de Gallo, cotija cheese, cilantro and drizzle of sriracha balance out the spicy fish perfectly. Serve these up with my Cilantro Lime Rice or Mexican Street Corn (or both if that's how you roll!) and you've got a dinner that everyone is sure to love!
How to Make Blackened Redfish Street Tacos
- In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Generously coat both sides of your redfish fillets, and then rub the seasonings in.
- Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add the redfish fillets. Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes easily with fork.
- Remove the fish from the heat, warm the corn tortillas in a nonstick skillet over medium heat, cooking for about 30 seconds on each side.
- Break up the redfish into 2-3″ pieces. Stack the tortillas in twos. Distribute the fish evenly between the 6 sets of tortillas, and top evenly with Cotija cheese, Pico de Gallo and drizzle of sriracha. Add a squeeze of fresh lime juice if desired. Enjoy!
You Will Also Love this Blackened Catfish and Smoked Gouda Grits recipe!
Blackened Redfish Street Tacos
Ingredients
- 1.5 lbs Redfish fillets
- 1 ½ teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon brown sugar
- ¼ teaspoon cayenne pepper
- 2 tablespoons vegetable oil
- 12 street taco sized corn tortillas
- ½ cup crumbled Cotija cheese
- Fresh chopped cilantro Pico de Gallo and sriracha for topping
Instructions
- In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Generously coat both sides of your redfish fillets, and then rub the seasonings in.
- Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add the redfish fillets. Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes easily with fork.
- Remove the fish from the heat, warm the corn tortillas in a nonstick skillet over medium heat, cooking for about 30 seconds on each side.
- Break up the redfish into 2-3″ pieces. Stack the tortillas in twos. Distribute the fish evenly between the 6 sets of tortillas, and top evenly with Cotija cheese, Pico de Gallo and drizzle of sriracha. Add a squeeze of fresh lime juice if desired. Enjoy!
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