Recipe
Blackened Red Drum Tacos
Red drum's firm, mild flesh is perfect for blackening. Wrapped in warm tortillas with a tangy slaw, this is pier-to-plate perfection.
Before you fillet anything: South Carolina sets a minimum size, a daily bag limit and in some cases a slot for most of these fish, and several have closed seasons. Measure the fish on the pier and check the SC regulations page — an undersized fish goes back in the water, not in the cooler.
Serves
4
Difficulty
Easy
Ingredients
Quantities serve 4.
- 1 lb red drum fillets
- 2 tbsp blackening seasoning
- 1 tbsp butter
- 8 small flour tortillas
- 2 cups shredded cabbage
- 1/2 cup mayo mixed with sriracha
- Lime wedges
- Fresh cilantro
Method
Coat fillets generously with blackening seasoning on both sides.
Heat a cast iron skillet to smoking hot. Add butter.
Sear fillets 3 minutes per side until a dark crust forms.
Let rest 2 minutes, then flake into large chunks.
Warm tortillas and fill with fish, cabbage slaw, and spicy mayo.
Squeeze lime over the top and garnish with cilantro.
Cook fish to an internal temperature of 145°F, or until it flakes and turns opaque through the thickest part. Keep your catch on ice from the moment it leaves the water.
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