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TACOS

Redfish Tacos

Serves 4 · 30 minutes

Why this recipe works

Redfish holds together on a hot grate, then flakes into big pieces for tacos. Cooking it in fillets, not tiny bits, keeps it moist. Lime and cabbage do the rest.

Substitutions

Snapper or swai. Swai is milder and more delicate, so use a skillet instead of a very hot grill. The premium redfish at the counter is wild caught and fresh, never frozen.

Ingredients

• 1 1/4 pounds redfish fillets
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 8 small tortillas
• 2 cups shredded cabbage
• 1/4 cup cilantro leaves
• Lime wedges

Steps

1. Rub the fillets with oil, chili powder, and salt.
2. Grill over medium-high heat, or sear in a skillet, until the fish flakes and the thickest part reads about 145 F, about 3 to 4 minutes per side.
3. Warm the tortillas. Break the fish into large pieces.
4. Fill the tortillas with fish, cabbage, and cilantro. Serve with lime.

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