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Blackened Redfish Tacos with Easy Homemade Cilantro Lime Slaw

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These flavorful blackened redfish tacos with cilantro lime slaw combine a crispy, spicy crust on the fish with a tangy, fresh slaw for a quick and satisfying meal perfect for casual entertaining.

Ingredients

Scale
  • 1 pound redfish fillets, skin removed and patted dry
  • Blackened seasoning blend: 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, 1/…
  • 2 tablespoons olive oil or melted butter
  • 2 cups green cabbage, finely shredded
  • 1 cup red cabbage, finely shredded
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons lime juice (from 1 large lime)
  • 1/4 cup Greek yogurt or sour cream
  • 1 teaspoon honey
  • Salt and freshly ground black pepper to taste
  • 8–10 small corn or flour tortillas
  • Optional: sliced avocado or jalapeños
  • Fresh lime wedges for garnish

Instructions

  1. Prepare the blackened seasoning by combining paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper in a small bowl. Stir well.
  2. Pat the redfish fillets dry with paper towels. Brush both sides lightly with olive oil or melted butter. Sprinkle the blackened seasoning over both sides, pressing gently to adhere.
  3. Make the cilantro lime slaw by tossing shredded green and red cabbage with chopped cilantro in a large bowl. 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 sit while cooking the fish.
  4. Heat a cast iron skillet over medium-high heat until very hot, about 3 to 5 minutes.
  5. Place the seasoned fillets in the hot skillet. Cook for 3 to 4 minutes on the first side without moving them to develop a dark, crisp crust. Flip gently and cook another 2 to 3 minutes until the fish flakes easily and reaches an internal temperature of 145°F (63°C).
  6. Warm the tortillas on a dry skillet or over a gas flame until pliable and slightly charred.
  7. Assemble the tacos by flaking the blackened redfish into bite-sized pieces. Fill each tortilla with fish and top with cilantro lime slaw. Add optional avocado slices or jalapeños if desired. Serve immediately with lime wedges.

Notes

Pat fish dry to ensure a crispy crust. Use a hot cast iron skillet for best results. Let slaw sit while fish cooks to meld flavors. Adjust cayenne pepper to control spice level. Store fish and slaw separately if making ahead. Reheat fish gently in skillet to maintain crust.

Nutrition

Keywords: blackened redfish tacos, cilantro lime slaw, seafood tacos, Cajun tacos, easy taco recipe, homemade slaw, quick dinner, gluten-free tacos

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