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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.
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.
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.
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.
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.
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.