Blackened Redfish Tacos with Cilantro Lime Crema
These smoky and savory blackened redfish tacos are an easy and delicious meal with bright pico de gallo, a refreshing cabbage slaw, and mouthwatering cilantro lime crema on lightly charred tortillas.
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Servings: 4 servings
Calories: 528kcal
Equipment
- Cutting Boards
Ingredients
Tacos
- 1 pound redfish or other white fish, like tilapia
- 12 tortillas soft taco size, corn or flour
- 1 tablespoon olive oil or neutral oil like avocado oil or grapeseed oil
Blackening Seasoning
- 1 recipe blackening seasoning see note 1
Pico de Gallo
- ½ cup pico de gallo or prepared salsa of choice, see note 2
Cilantro Lime Crema
- ½ cup cilantro lime crema see note 3
Cabbage Slaw
- ¼ head cabbage small shredded
- 1 lime juice of
- kosher salt to taste
Instructions
- Make the salsa. It's best to make this a little bit in advance for the flavors to develop. If you have time, you can make a day or two ahead of time.
- Make the blackening spice blend. Add all of the spices to a small bowl and mix until the ingredients are combined.
- Thinly slice the cabbage and dress it with the juice of half a lime, about 1 tablespoon.
- Pat the fish dry on a paper towel-lined plate to remove as much moisture as possible.
- Generously coat with the blackening seasoning on both sides. To secure the seasoning, pat the fish with your hands.
- Heat a skillet over medium heat. Add the oil. Cook the fish in the hot skillet for 2-3 minutes per side, or until a dark crust forms and the fish is cooked through. It should flake easily when it is ready.
- Optional, while the fish is cooking: char your tortillas over the burner of a gas stove. This can also be done directly on the grates of a grill.
- Assemble the tacos. Place the fish in a warm tortilla, top with pico de gallo, shredded cabbage slaw, and cilantro lime crema to taste.
Notes
General
- Homemade blackening seasoning can be replaced with 8 to 9 teaspoons of jarred blackening spice from the store.
- I use about 2 tablespoons of salsa per taco.
- You can also use prepared Mexican crema from the grocery store mixed with 1 tablespoon lime juice and ¼ cup fresh cilantro.
- Fridge Store the components of this dish separately so your tortillas don't get soggy. The fish, salsa, and crema will all last for 3-4 days in the fridge.
- Freezer You can store cooked fish in an airtight container in the fridge for up to 3 months. Tortillas can freeze for about 2 months, too.
- I do not recommend freezing pico de gallo or raw cabbage. Their texture will not be crisp and fresh when they are defrosted.
- Reheating Reheat the fish in a pan with a bit of oil until it is heated through. The internal temperature should reach at least 125 degrees F before serving.
Nutrition
Calories: 528kcal | Carbohydrates: 56g | Protein: 29g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 88mg | Sodium: 1150mg | Potassium: 569mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1052IU | Vitamin C: 38mg | Calcium: 276mg | Iron: 5mg