With winter in full swing that means some of the best red drum fishing is way down south.
After a full day of chunking flies to reds its time to relax and unwind with a glass of dark liquor and and a couple redfish tacos. Check out the recipe below for homemade tortilla’s as well as a taco recipe
Tortillas
This is not the traditionalist recipe as that uses lard. However, not everyone has lard handy, but most have oil.
-2 cups all purpose flour
-1/2 teaspoon of salt
-3/4 cup of water
-3 tbs of olive oil
1- In a large bowl, combine the flour and salt. Then stir in the water and the oil. Turn onto a floured surface, then knead times. Add water or flour when needed to ensure a smooth dough. Let rest for 10 minutes
2- Divide the dough into 8 portions. On a lightly floured surface roll each of the portions into a 7 inch ball.
3- in a greased cast iron skillet, cook the tortillas over medium heat until lightly browned. About 1 minute each side. When done, place tortillas in a kitchen towel to keep warm.
Now on to the main event. Tacos
- Any sort of blackened seasoning is going to produce some smoke so its best cooked outdoors on a grill. If thats not an option then cooking inside on a cast iron skillet works just as well.
- Brush your fish filets with oil and then sprinkle on your blackening seasoning. Check out Zatarains blackened seasoning.
- Get your grill or skillet up to medium high heat then add the fish and sear it. Cook 2-3 minutes per side depending on the thickness of the filets
Slaw
Make sure to get the slaw done first before you start cooking the fish. Allow it to sit in the fridge for at least 30 minutes to allow flavors to come together.
- Combine sour cream, cilantro, lime juice, and jalapeno into a food processor or blender until its smooth
- Toss with sliced white onion and shredded cabbage.
Making the Taco
Now that your tortillas, slaw and fish are done its time to make your redfish tacos. Add the fish to the bottom of the tortilla and top with slaw. Feel free to add whatever you enjoy to the top of the slaw. that could be cilantro, avocado, cheese, or whatever else you enjoy.
You could also use grouper, tilapia, catfish, or flounder for this recipe. Any white fish that has a firm filet will work well.
Slaw Ingredients
- 1 cup thinly sliced white onion
- 1 cup shredded cabbage
- 1/2 cup sour cream
- 4 tablespoons of fresh lime juice
- 3 jalapeno pepper that have been deveined and thinly chopped
- 4 tablespoons of chopped cilantro
Fish Ingredients
- As many 6 ounce filets as you can catch
- 1 tablespoon of cooking oil (vegetable oil has a high smoke point and will work best for cooking the filets on high heat)
Instructions
- Pre heat oven to 350. Wrap tortillas in foil and warm in oven for 5-10 minutes.
- for the slaw, combine sour cream, cilantro, lime juice, and jalapenos into a blender or food processor until it is smooth.
- Chop white onions and shred cabbage then add into large bowl with the sauce you just made the blender or processor.
- Heat your grill or stove top to a medium high heat.
- Brush oil on tops of the fish filets and then sprinkle the top with 3/4 tablespoon of the blackened seasoning.
- If using a grill lay down foil over the grill grates before transfering the filets to be cooked. If using cast iron slowly lower each filet individually onto the cooking surface.
- Cook 2-3 minutes per side.
- Enjoy your redfish tacos with your favorite side, or beverage.
