Fresh Redfish Tacos with mango salsa, shredded cabbage, avocado, and lime wedges are one of my favorite ways to use our fresh fish after a great day fishing the Gulf of Mexico! We start with redfish on the half shell, make a fresh salsa, and prep a couple of additional toppings before filling warm corn tortillas. #TacoTuesdays have never tasted better, but they’re great any day of the week!
👩🏻🍳 Tamara Talks – About Redfish Tacos
Did you see my most recent post redfish on the half shell? If you haven’t, you missed the story about our most recent (very successful) Gulf fishing trip. After making fresh ceviche with some of the fish, I tried a new method – “on the half shell.” What does this mean? Simply cooking half of the fish filleted and with its skin and scales intact. The skin and scales provide a barrier to high heat that keeps the moisture in the fish.
My favorite way to use the flaked grilled redfish is in tacos, and my favorite salsa to serve with fish or seafood is this mango pico de gallo. I have written this post with both the redfish and the mango pico de gallo because it’s a great combination, but feel free to make it your own!
Redfish (aka red drum) is a shallow water fish thrives in the shallow water of the Gulf of Mexico. It is a cousin to the black drum (which we also catch), and it’s a perfect substitute. The fish is firm, meaty, mild tasting, and very tasty.
If you want to make this fish taco recipe but you’re not into catching your own fish, substitute any flaky, firm, white fish – cod, barramundi, halibut, red snapper, etc.
📋 Ingredients for Redfish Tacos
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- fish – Redfish is not necessary, but this fish tacos recipes is a great way to use it. My redfish on the half shell was the foundation for these redfish tacos, but you can keep it simple by wrapping it in foil with a few lime slices, salt, pepper, and garlic.. Use any firm, white fish, and cook it by your preferred method.
- salsa – My preference for redfish tacos is this mango pico de gallo, but the options are vast. Use your favorite salsa!
- cheese – I like aged cotija (crumbled). You might prefer queso fresco or grated asadero. Make it your own with your favorite cheese, or omit the cheese entirely.
- greens – My “go to” for tacos is shredded cabbage because I like the texture and crunch. You can use lettuce, broccoli slaw, or whatever you love.
- avocado – Avocado is (in my mind) not optional. Fish tacos need avocado. Of course if you’re allergic to them (or hate them), omit them.
- garnishes – I grill my fish with some lime halves alongside. I love to squeeze a grilled lime over my redfish tacos. Fresh limes, additional cilantro sprigs, radishes, etc. are all great!
- Prepare the garnishes – Crumble or grate your cheese, shred the cabbage, slice some limes, wash and dry some nice sprigs of cilantro, and lastly, slice the avocados.
- Cook the fish – Head over to my redfish on the half shell if you’re preparing it that way. If you prefer, wrap your fish in foil with some lime slices, garlic, and sprigs of cilantro. Grill or bake according to preference. Flake the fish to make it easy to fill the tortillas.
- Serve – Warm your tortillas by your favorite method. I use a tortilla warmer. See 3 Ways to Warm Tortillas for more options… Fill the tortillas with flaked redfish, and garnish as desired. Enjoy!
If your corn tortillas are a little stale, warm them in a tortilla warmer with a damp paper towel. It’ll soften them right up!
For dinner in a hurry, good quality ready-made salsas and bagged shredded cabbage are great shortcuts. Of course you’ll still need to grill or bake the fish, but that requires only a few minutes.
What fish can be substituted for redfish?
Are these redfish tacos good leftover?
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Summer has arrived in south Texas (it’s summer most of the year!), and we’re grilling and avoiding heating up the kitchen with the oven. These redfish tacos are a great warm-weather weeknight meal. I hope you’ll give them a try.
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- 12 ounces fish - grilled or baked then flaked (see Post for more)
- ¾ cup mango salsa (+/-) - (see Post for more)
- 1 cup shredded cabbage
- 2 ounces cotija - crumbled
- 1 small avocado - sliced
- 6 corn tortillas - warmed
- additional garnishes as desired
- Prepare the salsa.
- Prepare the garnishes.
- Cook the fish. See Post for more information.
- Warm tortillas
- Assemble tacos, and enjoy.
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.