Change up the way you eat blackened fish and make some blackened redfish tacos. They're fresh, zesty and full of spice.
Redfish Tacos are very versatile, once you have the redfish nicely blackened you can fill up a taco with your favorite toppings.
I do recommend the zesty cilantro lime slaw we make here though, they just make magic together.
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What makes this recipe so yummy
- This recipe is fresh and different. We make a lot of fried fish so it feels good to change it up once in a while.
Groceries you'll need: Ingredients
- Fresh Redfish Fillets (red drum)
- Blackening Seasoning
- Butter
- Olive Oil
- Coleslaw Mix
- Mayonnaise (add a little cayenne pepper for a spicy mayonnaise)
- Limes
- Sea Salt and Black Pepper
- Flour Tortillas
- Cotija Cheese
- Tomatoes
- Avocado
- Fresh Cilantro
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Mix the coleslaw ingredients then refrigerate.
- Step 2: Prepare the blackened redfish in a hot skillet.
- Step 3: Flake the redfish in pieces to add to the warm tortillas.
- Step 4: Build your tacos per your favorite toppings etc. and serve with lime wedges.
Hint: Leaving the cilantro lime dressing (coleslaw) in the refrigerator really helps it to marry together, so don't skip this step.
Recipe variations and substitute ideas
- Garlic Powder - added to the redfish.
- Onion Powder - added to the redfish.
- Green Onions - toppings.
- Sour Cream - toppings.
- Chili Powder - try some of this in your coleslaw.
- Red Snapper - instead of redfish.
- Corn Tortillas - use warm corn tortillas instead of flour.
- Red Onion - toppings.
- Mahi Mahi - try this instead of redfish.
- Sesame Seeds - sprinkle over the top of your taco.
- Fresh Jalapenos - toppings.
- Pico de Gallo - toppings.
- Favorite Salsa - toppings.
- Adobo Sauce - toppings.
- Chipotle Pepper - added to redfish.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
A black cast iron skillet is preferred for cooked the blackened redfish. I have an affiliate link in the recipe card below.
How to store leftovers
I recommend to only make the tacos as you are wanting to eat them. Avoiding having leftover tacos is best. At least then you can have the redfish, the tacos and the fixings stored in an airtight container in the refrigerator, all you'd have to do is fix them up.
Mel's kitchen notes
When blackening redfish the heavier you go with the spice the spicier it will be, obviously. However, adding the coleslaw and fixings will temper it down so add more than you'd expect.
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Redfish Tacos
Ingredients
- 1 Each Recipe for Blackened Redfish
- 6 Each Flour Tortillas browned
- 16 Ounces Coleslaw Mix 1 bag
- 2 Tablespoons Granulated Sugar
- 1 Each Lime juiced
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ⅓ Cup Mayonnaise
- ¼ Cup Cotija Cheese
- 1 Each Fresh Tomatoes optional dressing
- 1 Each Avocado optional dressing
- 1 Cup Shredded Lettuce optional dressing
Instructions
- Add the coleslaw mix, sugar, lime juice, mayonnaise, salt and pepper to a bowl and mix well. Cover and refrigerate for about 30 minutes.16 Ounces Coleslaw Mix, 2 Tablespoons Granulated Sugar, 1 Each Lime, 1 teaspoon Salt, ½ teaspoon Black Pepper, ⅓ Cup Mayonnaise
- Prepare the Blackened Redfish per the recipe.1 Each Recipe for Blackened Redfish
- Lay the browned tortillas out on a large board and add some of the blackened redfish in the middle of the tortilla.6 Each Flour Tortillas
- Top with the coleslaw, cotija cheese, and favorite taco toppings.¼ Cup Cotija Cheese, 1 Each Fresh Tomatoes, 1 Each Avocado, 1 Cup Shredded Lettuce
Notes
Nutrition
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