Blackened Redfish Tacos with Cilantro Lime Slaw
Flaky redfish is blackened with a house-made blackening seasoning, piled on toasted tortillas, and topped with a sweet and tangy cilantro lime slaw. These scrumptious tacos made with blackened redfish are packed with spicy, tangy, and fresh flavors!
Servings: 4 servings
Calories: 468kcal
Equipment
Ingredients
Cilantro Lime Slaw
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- ¼ cup fresh chopped cilantro packed
- 2 tablespoons chopped green onions green parts only
- 1 fresh jalapeno seeded and finely chopped
- ¼ cup mayonnaise
- Juice of one medium lime
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- Cracked black pepper to taste
Blackening Seasoning
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon dried oregano
Fish
- 1.5 pounds redfish filets such as red drum, red snapper, or orange roughy
- 2 tablespoons unsalted butter melted
- 2 tablespoons olive oil extra-virgin
- 8 four-inch flour tortillas or 16 four-inch corn tortillas
Instructions
- Add the cabbage, cilantro, green onion, jalapeno, mayonnaise, lime juice, sugar, salt, and pepper to a medium bowl and mix with a wooden spoon or rubber spatula until all of the ingredients are combined. Refrigerate the slaw while you prepare the fish.
- Add the smoked paprika, onion powder, garlic powder, cayenn pepper, cumin, salt, black pepper, thyme, and oregano to a small bowl and use a fork or small whisk to mix the spices together. Set the blackening seasoning aside.
- Heat two tablespoons of olive in a medium cast-iron skillet over medium-high heat. Rinse and pat the redfish fillets dry with paper towels.
- Brush each piece of fish with melted butter on one side and generously coat with the blackening seasoning, rubbing it into the fish with your hands. Repeat on the other side of the fish fillets.
- Immediately place the fish in the hot skillet and cook for 3-5 minutes until a dark crust forms. Flip the fish and cook for another 2-3 minutes until the fish is cooked through. Transfer the fish to a paper towel-lined plate.
- Heat a medium nonstick skillet over medium-high heat and toast the tortillas until warm and browned around the edges.
- Lay the tortillas out flat on a serving plate and top with flaked pieces of blackened redfish. Use tongs to top the fish tacos with coleslaw. Garnish with fresh chopped cilantro and enjoy!
Video
Notes
- You can use packaged, pre-shredded cabbage or you can shred your own cabbage at home.
- You can also use 2 cups of packaged coleslaw mix to save time.
- Cook the fish immediately after coating it in the butter and blackening seasoning. Allowing it to sit will cause the butter to solidify and the seasoning to clump and fall off.
- If using corn tortillas, stack two on top of one another when serving since they are much thinner than flour street taco tortillas.
- If you use regular taco-size tortillas, you will not get as many tacos.
- Leftover slaw and redfish can be stored in airtight containers in the refrigerator for up to 3 days.
Nutrition
Serving: 2tacos | Calories: 468kcal | Carbohydrates: 35g | Protein: 35.6g | Fat: 20.7g | Saturated Fat: 5.4g | Cholesterol: 19mg | Sodium: 234mg | Fiber: 3.9g | Sugar: 10g | Calcium: 36mg | Iron: 3mg