1 1/2 lbs. redfish de-boned or any other meaty fish
1/2 tbs canola oil
8 corn tortillas
1 avocado diced or sliced
Lime wedges and sour cream for serving
For Slaw - 1/4 C Mayonaise
Juce of 1 lime
2 tbs freshly chopped Cilantro
1 tbs Honey
2 Cups of Shredded purple cabbage
1 cup frozen Roasted Corn Kernels
1 Jalepeno' minced
In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin and cayenne. Add uncooked redfish in about 4 inch slabs tossing until evenly coated. Let marinate for 15 minutes.
Meanwhile, make slaw- In a large bowl whisk together mayonaise, lime juice, cilantro, and honey. Stir in cabbage, corn and jalepeno'. Season to taste with salt and pepper.
In a large non-stick skillet over medium-high heat, heat canola oil. Remove Redfish from marinade and season both sides with salt and pepper to taste. Add fish to the pan. Cook until fish is opaque 3 - 5 minutes per side. Let fish rest for 5 minutes after removing from pan.
Assemble tacos, flake fish to fit grilled tortillas adding slaw and avocado. Squeeze lime juice on top and garnish with sour cream. You may want to add shredded cheese.
0 Out of 5 from
You can add this GF Redfish Tacos recipe to your own private DesktopCookbook.