Lunch / Dinner
Blackened Redfish Tacos with Creamy Jicama Slaw
Topped with a creamy jicama slaw, these quick and easy Blackened Redfish Tacos make a great weeknight dinner.
Ingredients
Instructions
Combine mayonnaise, cilantro, lime zest and juice, garlic, salt, and pepper in a large bowl. Add jicama, cabbage, and carrot; toss until combined.
Line a rimmed baking sheet with parchment paper. Place fish on prepared pan; toss with 2 tablespoons melted butter. Sprinkle fish with blackening seasoning on all sides.
Heat a 12-inch cast-iron skillet over high heat until very hot, 7 to 10 minutes. Add remaining 1 tablespoon melted butter; carefully add fish. Cook, turning occasionally, until fish is blackened and releases easily from pan, 3 to 5 minutes. Transfer fish to a plate.
Divide tortillas into stacks of two; top each with fish and about ¼ cup jicama mixture. Serve with lime wedges. Top with cilantro, if desired.