• 3 tbsp.extra-virgin olive oil

  • Juice of 1 lime

  • 2 tsp.chili powder

  • 1/2 tsp. ground cumin

  • 1/2 tsp.cayenne pepper

  • 1 1/2 lb. Redfish or speckled trout

  • 1/2 tbsp.vegetable oil

  • salt

  • Freshly ground black pepper

  • 8 corn tortillas- I also like flour tortillas

  • 1 avocado, diced

  • Lime wedges, for serving

  • Sour cream, for serving


  • 1/4 c.mayonnaise

  • Juice of 1 lime

  • 2 tbsp. freshly chopped cilantro

  • 1 tbsp. honey

  • 2 c. shredded purple cabbage

  • 1 c. corn kernels

  • 1 jalapeño, minced


1.    In a medium shallow bowl, whisk together olive oil, lime juice, chili powder, cumin, and cayenne.

2.    Add fish, tossing until evenly coated. Let marinate 15 minutes.

3.    Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.

4.    In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove fish from marinade and season both sides of each filet with salt and pepper. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.

5.    Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.s


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