Wildly Edible : Blackened Redfish Tacos

August 2, 2024

Wildly Edible

Blackened Redfish Tacos

A go-to favorite! Fish tacos are always in the dinner rotation, especially when the fish are biting. Light, refreshing, and versatile, you really can’t go wrong throwing some fresh caught fillets on a tortilla packed with flavorful toppings.

Any flakey, white-fish is perfect for tacos, whether that be halibut, grouper, flounder, tilapia, or whatever else you can get your hands on. For this batch we are using fresh redfish caught down off the Texas coast. Feel free to cook your protein however you prefer - beer-battered or grilled are always favorites - but we used blackened redfish as our base.

Tacos are great because you can add whatever you prefer to them, so feel free to go off the books, but this recipe is a great place to start.

BLACKENED REDFISH

Ingredients

1 medium fillet per two people
Favorite blackening seasoning

Directions

The most important part here is proper prep and cleaning of your fish. ALWAYS rinse saltwater fish in a saltwater bath, not freshwater, as it will turn the texture mealy.
Cut out the bloodline (red line down the center of fillet) and slice meat into strips about as long and wide as your finger. *Cut against the grain cuts for a flakier result
Cover the meat with your favorite blackening seasoning
Heat up a skillet to medium high heat, add in some oil (butter traditionally)
Lay in your seasoned fish and flip once surface side is black and releases from skillet. Cook until\l fish starts to flake

Blackened Redfish is fantastic, but the real star of this meal is the toppings. We are going to add a creamy spread to tie the flavors together, a slaw to add some texture, and a bright pico/relish to add a pop of sweetness into each bite.

TOPPINGS

stir each together in a separate mixing bowl

Chipotle-Lime Spread

4 oz plain greek yogurt or sour cream
2 limes, juiced
1 tablespoon chili powder
1 tablespoon blackening seasoning
2 teaspoons garlic powder
Pinch of Kosher salt
¼ cup finely chopped cilantro

Slaw

1-2 cups thinly sliced purple cabbage
2 limes, juiced
Splash of apple cider vinegar
1 bunch of cilantro, chopped
2 good pinches of kosher salt

Mango Pico

1 large mango, diced ¼ inch or smaller
2 tomatoes, diced
½ - 1 yellow onion, diced
1 bunch of cilantro (no stems), chopped
1 tablespoon garlic powder
1 lime, juiced
1 thinly sliced pepper of choice (Jalapeno, Habanero, Serono) (optional)
Pinch of kosher salt

PUT IT ALL TOGETHER

Grab your favorite tortilla, corn or flour, lay down a healthy slap of chipotle spread, add your fish and toppings and enjoy. And don’t be afraid to mix it up with your own toppings, flavors, and textures. Things like sliced radish, pickled onions, cotija cheese, etc. can add some fun flavors too.