Blackened Redfish Tacos Recipe Easy Homemade Cilantro Lime Slaw

“You won’t believe how this all started,” my friend said, sliding a plate across the table one humid evening. The kitchen smelled like a Cajun festival—smoky, spicy, and downright addictive. That night, the flavorful blackened redfish tacos with cilantro lime slaw were a surprise hit, born out of a last-minute plan to impress a few guests without stressing over complicated dishes.

I’ll admit, I was skeptical at first. Blackening fish always seemed like a tricky business, something best left to seasoned chefs or those with cast-iron skillets and nerves of steel. But as soon as I took a bite, all doubts vanished. The crispy, spicy crust on the redfish paired with the tangy, crisp slaw created a balance that felt both fresh and deeply comforting—perfect for those nights when you want something a little special but don’t want to spend hours in the kitchen.

Since that evening, I found myself making these tacos multiple times a week. Honestly, it became a bit of an obsession. The heat and crunch of the blackened seasoning combined with the cool, zesty slaw—there’s something about that combo that just hits the spot every time. Plus, it’s a dish that feels like a mini getaway to the coast without leaving your own table. The recipe stuck with me because it’s simple, bold, and just plain fun to eat.

So, if you’re looking for a flavorful, easy homemade taco recipe that brings Cajun flair and fresh brightness together in a way that’s anything but ordinary, this one’s for you. Let’s keep it real—this isn’t just another taco recipe; it’s a crowd-pleaser with a little kick, and it’s ready whenever you are.

Why You’ll Love This Recipe

I’ve tested a lot of seafood taco recipes over the years, but these blackened redfish tacos with cilantro lime slaw quickly earned their spot as a favorite. Here’s why this recipe stands apart:

• Quick & Easy: The entire meal comes together in about 30 minutes, making it perfect for busy weeknights or impromptu gatherings.
• Simple Ingredients: No need for specialty stores—everything is either a pantry staple or easy to find at your local market.
• Perfect for Casual Entertaining: Whether it’s taco Tuesday or a backyard cookout, these tacos bring the right balance of spice and freshness.
• Crowd-Pleaser: Kids and adults alike rave about the crunchy, spicy fish paired with the creamy, tangy slaw.
• Unbelievably Delicious: The blackening technique locks in flavor and texture, while the cilantro lime slaw adds just the right zing.

This recipe’s secret weapon is the homemade blackened seasoning blend, which creates a bold crust without overwhelming the delicate fish. Plus, the slaw isn’t your ordinary cabbage mix—it’s light, bright, and packed with fresh cilantro and lime juice, which really cuts through the spice. I’ve even swapped out the usual heavy mayo for a lighter touch to keep it fresh and vibrant.

It’s a dish I trust to impress guests without any stress, and honestly, it’s become a go-to comfort meal that feels special every time. If you want a meal that feels fresh yet satisfying, with a bit of a southern twist, you’ll find yourself coming back to this recipe again and again.

What Ingredients You Will Need

This recipe uses straightforward, wholesome ingredients that come together to create bold flavors and satisfying textures without fuss.

• For the Blackened Redfish:
  • Redfish fillets (about 1 pound/450 g), skin removed and patted dry
  • Blackened seasoning blend (paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, black pepper)
  • Olive oil or melted butter (2 tablespoons) for coating fish
• For the Cilantro Lime Slaw:
  • Green cabbage (2 cups, finely shredded)
  • Red cabbage (1 cup, finely shredded) for color and crunch
  • Fresh cilantro (1/2 cup, chopped)
  • Lime juice (from 1 large lime, about 2 tablespoons)
  • Greek yogurt or sour cream (1/4 cup) for creaminess
  • Honey (1 teaspoon) to balance the tang
  • Salt and freshly ground black pepper to taste
• For Serving:
  • Small corn or flour tortillas (8-10 pieces)
  • Optional: sliced avocado or jalapeños for extra creaminess or heat
  • Fresh lime wedges for garnish

I recommend using wild-caught redfish if you can find it—it has a firm texture that holds up nicely to blackening. When picking your cabbage, fresh and crisp heads make all the difference in the slaw’s texture. For the blackened seasoning, I like to mix my own blend for just the right heat balance, but store-bought Cajun seasoning can be a quick shortcut if you’re pressed for time.

If you want a gluten-free meal, corn tortillas are your best bet, and swapping Greek yogurt for a dairy-free coconut yogurt works well in the slaw. In warmer months, I sometimes swap red cabbage for shredded jicama for a refreshing crunch twist.

Equipment Needed

• Cast iron skillet or heavy-bottomed frying pan: essential for that perfect blackened crust on the fish.
• Mixing bowls: at least two—one for the slaw and one for seasoning the fish.
• Sharp chef’s knife and cutting board: for shredding cabbage and chopping cilantro.
• Tongs or fish spatula: to carefully flip the delicate fish without breaking it.
• Measuring spoons and cups: for precise seasoning and slaw dressing.
• Optional: a citrus juicer to easily extract lime juice.

If you don’t have a cast iron skillet, a heavy stainless steel pan works in a pinch, but it won’t deliver quite the same charred crust. I’ve used non-stick pans for this recipe before, but the texture isn’t as authentic. Cast iron is worth the investment especially if you love bold, seared dishes like this or my honey lemon glazed salmon.

Keep your cast iron well-seasoned and avoid harsh soaps to maintain its non-stick surface. A quick wipe with oil after each use keeps it in good shape for many flavorful meals ahead.

Preparation Method

1. Prepare the Blackened Seasoning: In a small bowl, combine 1 tablespoon paprika, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well to blend evenly. This mix creates a perfectly balanced spice crust. (Prep time: 5 minutes)
2. Season the Redfish: Pat the redfish fillets dry with paper towels—this helps the seasoning stick better. Brush both sides lightly with olive oil or melted butter. Sprinkle the blackened seasoning over both sides, pressing gently to adhere. (Tip: don’t overdo the seasoning; you want a flavorful crust, not overwhelming heat.) (Prep time: 5 minutes)
3. Make the Cilantro Lime Slaw: In a large bowl, toss together the shredded green and red cabbage with chopped cilantro. In a small bowl, whisk lime juice, Greek yogurt, honey, salt, and pepper until smooth. Pour over the cabbage mixture and toss well to coat evenly. Let this sit while you cook the fish to allow flavors to meld. (Prep time: 10 minutes)
4. Heat the Skillet: Place your cast iron skillet over medium-high heat and let it get very hot—about 3 to 5 minutes. You should see light wisps of smoke when it’s ready. (This intense heat is key for that signature blackened crust.)
5. Cook the Fish: Carefully place the seasoned fillets in the hot skillet. Cook for 3 to 4 minutes on the first side—don’t move them around! You’re looking for a dark, crisp crust. Flip gently and cook another 2 to 3 minutes until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C). (Tip: If your fillets are thick, lower the heat slightly after flipping to avoid burning.)
6. Warm the Tortillas: While the fish cooks, warm tortillas on a dry skillet or directly over a gas flame for a few seconds each side until pliable and slightly charred.
7. Assemble the Tacos: Flake the blackened redfish into bite-sized pieces. Fill each tortilla with a generous portion of fish, then top with a scoop of the cilantro lime slaw. Add optional avocado slices or jalapeños if desired. Serve immediately with lime wedges for squeezing. (Assembly time: 5 minutes)

From experience, letting the slaw sit a bit before serving really brings the flavors together. Also, don’t rush the sear—the blackened crust is what makes this dish stand out. This method is similar to my approach when making crispy prosciutto wrapped asparagus, where heat and timing are everything.

Cooking Tips & Techniques

Blackening fish can seem intimidating, but a few pointers make it a breeze. First, dry fish is your friend—moisture creates steam, which prevents that crisp crust. Patting the fillets dry and brushing with just enough oil helps the seasoning stick and promotes browning.

Use a hot cast iron skillet for the best results. It holds heat well, so the fish cooks evenly and develops that signature char. If your kitchen fills with smoke, don’t panic—open a window or turn on the exhaust fan. That smoky aroma is part of the magic!

When flipping, be gentle. Fish flakes easily, so using a fish spatula or tongs with care keeps your fillets intact. Overcrowding the pan reduces heat and leads to steaming, so cook in batches if needed.

Timing is key; overcooked fish gets dry fast. Aim for an internal temperature of 145°F (63°C) and remove from heat as soon as it flakes easily. Meanwhile, letting your slaw chill while the fish cooks enhances its crispness and flavor balance.

I learned the hard way that too much cayenne can overpower the dish, so start with less if you’re spice-sensitive—you can always add a pinch more next time.

Variations & Adaptations

• Spice Level: Adjust the blackened seasoning heat by reducing cayenne or swapping it with smoked paprika for a milder, smoky flavor.
• Fish Options: Swap redfish with other firm white fish like mahi-mahi, snapper, or even catfish for a different twist. Each brings a unique texture but works well with blackening.
• Slaw Variations: Add shredded carrots or jicama to the slaw for extra crunch and color. You can also swap cilantro for fresh parsley if you’re not a fan.
• Cooking Method: If you don’t have a cast iron skillet, you can grill the fish for a smoky flavor. Wrap the fish in foil with the seasoning and cook on medium heat for about 8-10 minutes, flipping halfway through.
• Dairy-Free Option: Use a dairy-free yogurt or mayo alternative in the slaw dressing to keep it creamy without dairy.

One personal favorite tweak is to serve these tacos with a drizzle of chipotle crema for a smoky, spicy finish. It reminds me of the way I add a creamy lemon aioli to my crispy prosciutto asparagus for that extra flavor punch.

Serving & Storage Suggestions

Serve these blackened redfish tacos fresh and warm. The tortillas should be soft and pliable, the fish hot with a crispy crust, and the slaw cool and tangy. Pair with fresh lime wedges for squeezing—nothing wakes up the flavors like a squeeze of bright citrus.

For sides, black beans, Mexican street corn, or a simple avocado salad complement the tacos beautifully. A light, crisp white wine or a sparkling agua fresca also pairs nicely.

Leftovers keep well in the fridge for up to 2 days, but I recommend storing the fish and slaw separately to maintain texture. Reheat fish gently in a skillet over medium heat to keep the crust crisp. Avoid microwaving, which can make the fish rubbery and the slaw soggy.

Flavors in the slaw deepen and mellow after resting an hour or two, so making it ahead is a great way to save time. Just toss again before serving to refresh the crunch.

Nutritional Information & Benefits

Each serving of these blackened redfish tacos offers a balanced mix of protein, fiber, and healthy fats. Redfish is a lean source of omega-3 fatty acids and essential nutrients like vitamin B12 and selenium, supporting heart and brain health.

The cilantro lime slaw adds fiber and antioxidants from fresh vegetables and herbs without heavy mayo or sugar. Using Greek yogurt keeps it creamy but adds protein and probiotics too.

This recipe is naturally gluten-free if you use corn tortillas and can easily be adapted for low-carb diets by swapping tortillas for lettuce wraps. Be mindful of spice levels if you have sensitivities and adjust accordingly.

Overall, it’s a wholesome, flavorful meal that nourishes without weighing you down—perfect for anyone balancing taste with health.

Conclusion

These flavorful blackened redfish tacos with cilantro lime slaw are proof that simple ingredients and straightforward techniques create something truly memorable. They strike a perfect balance between bold spice and refreshing brightness, making them a reliable go-to for quick dinners or casual entertaining.

Feel free to tweak the spice, try different fish, or add your favorite toppings to make the recipe your own. For me, these tacos bring a little sunshine and spice to any night—something I always appreciate when I want comfort without fuss.

Give this recipe a try and let it become a staple in your kitchen. And if you enjoy dishes with vibrant, fresh flavors, you might also appreciate the creamy, tangy notes in my fresh spring roll bowls with peanut sauce or the bright, zesty appeal of my fluffy lemon ricotta pancakes.

Happy cooking and even happier eating!

FAQs

What is the best fish to use for blackened fish tacos?

Redfish is ideal because of its firm texture and mild flavor, but mahi-mahi, snapper, or catfish work well too.

Can I prepare the cilantro lime slaw ahead of time?

Yes! The slaw can be made up to a day ahead. Just store it in an airtight container and toss before serving.

How do I avoid burning the blackened seasoning?

Use medium-high heat and don’t overcrowd the pan. Cook the fish for a few minutes on each side and reduce heat if the seasoning chars too quickly.

Are these tacos gluten-free?

They are naturally gluten-free if you use corn tortillas. Just double-check your seasoning blend for hidden gluten.

Can I make this recipe dairy-free?

Absolutely! Swap the Greek yogurt in the slaw for a dairy-free alternative like coconut yogurt, and use oil instead of butter for cooking the fish.

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