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Wulf's Kitchen: Acadian Redfish Tacos with Mango Salsa, Fresh Slaw and Smokey Crema

  • Desiree Antczak
  • 3 min read

Fish tacos are the epitome of easy living, and they’re a no-stress meal to make at home. Acadian redfish is a great choice, but you can use whatever fish you like. If you have a mango and want to make the salsa, you won’t be sorry. Or you can use store bought salsa, or none at all. Put on your favorite summer playlist, imagine yourself on a beach, and enjoy. 

Serves 4

Ingredients:

For the smoky crema

1 tablespoon fresh lime juice

¼ cup mayonnaise 

¼ cup sour cream

1 teaspoon sweet smoked paprika

Kosher salt, to taste

Freshly ground black pepper, to taste

 

Fresh Slaw

2 cups shredded cabbage (about 1/4 head)

1 teaspoon kosher salt, plus more to taste

2 tablespoons fresh lime juice

¼ cup mayonnaise

Freshly ground black pepper, to taste

 

Mango Salsa

1 mango, peeled and diced

1 small red onion, diced

½ jalapeno, minced

¼ bunch fresh cilantro, chopped

2 tablespoons fresh lime juice

Kosher salt, to taste

Freshly ground black pepper, to taste

For the fish:

1 lb Acadian Redfish (or your favorite fish — any kind will work)

3 tablespoons blackening spice (or your favorite spice mixture)

½ cup avocado oil (or your favorite cooking oil)

For the tacos:

12 flour tortillas

Cilantro leaves

Lime wedges

 

Instructions:

For the crema:

Combine all ingredients until well blended, then refrigerate until you’re ready to use. Smoky crema can be made a day ahead. You can also substitute plain Greek yogurt for the mayonnaise and sour cream.

For the slaw:

Add cabbage to a medium mixing bowl, sprinkle with salt, and toss. Add mayonnaise and lime, and mix until combined. Adjust salt and add pepper to taste. Set aside while you prepare the fish. You can substitute plain Greek yogurt for the mayonnaise.

For the salsa:

Combine all ingredients in a small mixing bowl. Adjust the levels of jalapeno, lime, cilantro, salt and pepper to your liking, and set aside. Store bought mango salsa would work great if you want to skip making your own. 

 For the fish:

Lay fillets on paper towels and pat both sides dry. If you are using skin-on fillets, use a sharp knife to score the skin to prevent the fish from buckling when the skin hits the heat and begins to shrink. Generously season both sides of each fillet with blackening spice.

Heat pan to medium-high with enough oil to cover the bottom of the pan. Set aside the remaining oil, and add additional oil as needed to cook all the fish. Place fish skin side down in the pan and apply gentle pressure with your spatula so that the skin is in contact with the pan. This will help ensure crisp, delicious skin. Cook the fish in small batches, 3-4 pieces at a time, to avoid over-crowding the pan.

For the tacos:

Heat the oven to 350°F. Wrap up 12 tortillas in foil and heat for 5 to 10 minutes until warmed through.

Each tortilla should get a small pile of slaw, then a piece of fish, top with mango salsa, spoon crema over the top. Garnish with cilantro leaves & a lime wedge.

 

Recipe and photos by Wulf’s Fish team member Desiree Pombo. Follow her on Instagram

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