Over the spring and summer, we have caught several redfish and normally we either cook them on the half shell or blacken the fillets. This recipe is a light and healthy version that is great for lunch or for a dinner party. The pico de gallo and Jalacado sauce really add a blast of flavor, we hope you enjoy them!

2 to 3 6 to 8 oz. redfish filets
1 cup- thinly sliced purple cabbage
1 cup- Pico de Gallo
1 cup Jalacado Sauce- recipe follows
1 stick- butter, melted
Texas Gourmet’s Sidewinder Searing Spice
16 to 20 corn tortillas- preheated on a comal (griddle) or in the oven and covered with a moist cloth and foil to keep warm in the oven until ready to serve
Fresh limes


Brush the fillets on 1 side with melted butter, then season liberally with Texas Gourmet’s Sidewinder Searing Spice.

Place the fillets seasoned side down on a preheated black iron skillet that is good and hot over med high heat ( be sure and cook these outside on your propane burner or inside only if you have a heavy duty exhaust fan for your stove)

Cook for approximately 2 minutes, while the first side is cooking, brush the side facing up with butter and liberally season with Texas Gourmet’s Sidewinder Searing Spice , carefully flip the fillets and cook the second side for 2 to 3 minutes or until meat is opaque and cuts through easily with a fork. Remove to a warm platter and cover with a piece of foil to rest the fillet for 3 to 4 minutes. Slice into long slices, approx. ½” x 4.

Build the tacos, place a slice of redfish in the taco,(most restaurants use 2 tortillas at one time , it’s up to you, the corn can be a bit brittle but I love the flavor of the corn with the fish.

Add a teaspoon or two of Pico de Gallo, and a teaspoon of Jalacado Sauce, then a little squeeze of fresh lime juice.

Serve with Mexican rice, or your favorite vegetable. Serves 4 to 6.

Bon Appétit!