This post is sponsored by Bolner’s Fiesta Brand.
Add a little Cajun flare to taco night with these Blackened Redfish Taco Bowls! Quick and easy to prepare, this simple, low carb meal can be on the table in less than 30 minutes. One bite and you’ll be hooked!
One of our favorite things to do as a family is go to the coast and fish! Since we moved up to the Ranch, we don’t make it down to the coast as much as we’d like but thank goodness for family and friends that supply us with our Redfish! It’s about that time of year that Redfish are running hard…I know because its a frequent topic of conversation these days with the Cowboy, sparked from seeing all the pictures of his friends catches!
This time of year, the Cowboy would always plan a big trip to the coast to go fishing and would always bring back a ton of Redfish or Red Drum. He loves to stuff it and cook on the “half shell” but my favorite thing to whip up with his catch are Blackened Redfish Taco Bowls! Mild, sweet redfish seasoned up with a savory and spicy blackening seasoning, seared hot to create a crispy crust and served up on a bed of creamy, cool coleslaw. Just thinking about it is making my mouth water!
Redfish or Red Drum is a really mild fish with a medium firm texture that is great for grilling or searing. If you don’t like strong tasting fish, this is definitely the fish for you to try! If you have ever had Red Snapper, Redfish is really similar in taste and texture. If you don’t have access to fresh Redfish or Red Drum, feel free to substitute with Red Snapper!
In my opinion, there is no better way to eat seafood than blackened….hands down my favorite! No, it doesn’t mean burnt…blackening is really a cooking technique that is amazing for chicken, seafood, fish and even steak! The flavor that you get from searing the fish with the seasoning is just to die for!
The Cajun Red Fish & Meat Seasoning from Bolner’s Fiesta Brand is the prefect blackening seasoning for this redfish! It’s gluten free, MSG free and has just the right amount of spice to make these Blackened Redfish Taco Bowls perfection! Want a real treat…try this seasoning on steak! You can find this seasoning here!
Here the fish is dipped in melted butter and coated in a flavorful blackening seasoning, choked full of amazing flavors like garlic, paprika, onion and other spices. Then the fish is seared in a super-hot pan causing the butter and seasoning to caramelize together and create flavorful crust on the fish…ie. FLAVOR BOMB! This is a smoky process so turn on your vent or fan!
Blackened Redfish Taco Bowls are a low carb, gluten free, keto friendly weeknight meal that is quick and incredibly delicious! Once you get a bite of this, taco night will never be the same!
Blackened Redfish Taco Bowls
Ingredients
For the coleslaw:
- 1 16 oz bag of coleslaw blend or shredded cabbage
- ¼ cup mayonnaise your favorite
- 2 tbsp sour cream
- 2 tsp Pyure Organic Stevia Blend or 1 tbsp Lakanto Classic or other 1:1 sweetener
- ¾ Tbsp apple cider vinegar
- 1 tsp fresh lime juice
- 1 tsp mustard
- 1/2 tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- 1/8 tsp onion powder
- ½ tsp Fiesta Brand Cajun Red Fish & Meat Seasoning
For the fish:
- 4 4 oz fillets Redfish, Red Drum or Red Snapper (about 1 pound) skinned
- 4 Tbsp butter, divided
- 3 Tbsp Fiesta Brand Cajun Red Fish & Meat Seasoning
- Salt
- Sliced Avocado, Chopped Cilantro & Lime Wedges
Instructions
For the Coleslaw:
- In a medium mixing bowl, combine mayo, sour cream, vinegar, lime juice and seasonings for the coleslaw dressing and mix thoroughly to combine. In a large mixing bowl, toss coleslaw mix or shredded cabbage with the prepared dressing until thoroughly coated. Cover and set aside in the fridge while you prepare the fish.
To Prepare the Fish:
- Check fillets for bones and remove if needed. Place fillets on paper towels and pat dry to soak up any excess moisture. In a shallow pie dish or pan, melt the 3 tablespoons of butter. Take each fillet and dredge in the butter, coating each side well. Liberally sprinkle the Redfish Seasoning on each side of the fillet. You should have a good coating but you don't want the seasoning caked on. Lightly salt the fillets.
- Preheat a large heavy skillet over medium high heat for 4-5 minutes. You want the pan super hot to sear the fish quickly! Turn your overhead vent or fan on...this cooking technique can be smoky! Add 1 tbsp of butter to the pan and melt. When butter is melted, quickly add the fillets. Cook the fish for about 2 -3 minutes per side or until done. Remove fillets from pan and plate!
To Assemble:
- Divide the prepared coleslaw between 4 bowls or plates. Cut the fillets into 2 inch pieces and divide fish evenly between the bowls. Top with sliced avocado and chopped cilantro if desired and serve with lime wedges. Enjoy!
Notes
Nutrition
Nutrition facts are approximate and will vary depending on the ingredients used. Carbs from sugar alcohols have been excluded since they have shown to have no impact on blood sugar.
