There’s nothing quite like catching your own fish and turning it into a meal that tastes like Louisiana. Redfish is a favorite around Delacroix, not just for the thrill of the catch but for how versatile it is in the kitchen. One of the easiest and tastiest ways to enjoy your haul is by making redfish tacos. Light, flavorful, and perfect for sharing, tacos set the stage for the Cajun sides that really make the meal shine.
In this post, we’ll start with a simple recipe for grilled or blackened redfish tacos, then highlight some classic Cajun sides that take the meal to the next level. We’ll also share a bit about what happens after a charter with Captain Joe and suggest drink pairings, so whether you’re cooking for yourself or a group, you’ll have everything you need to create a truly memorable Louisiana-inspired feast.
Recipe: Grilled or Blackened Redfish Tacos
You don’t need to be a professional chef to pull this off. Here’s a straightforward recipe that brings out the best in fresh redfish:
Ingredients
- Fresh redfish fillets (skin removed)
- Olive oil
- Blackening seasoning (or your favorite Cajun spice mix)
- Flour or corn tortillas
- Toppings: shredded cabbage or slaw, diced tomatoes, avocado, fresh lime wedges, and a drizzle of spicy aioli or crema
Instructions
- Brush the fillets lightly with olive oil and season generously with blackening spice.
- Heat a cast iron skillet or grill pan until very hot. Cook the fillets 3–4 minutes per side until flaky.
- Warm tortillas on the grill or in a pan.
- Assemble tacos with redfish, toppings of your choice, and a squeeze of lime.
And just like that, you have tacos that highlight the fresh, delicate flavor of your catch.
Cajun Sides That Steal the Show
Redfish tacos are the star, but the sides are what turn a simple meal into a Louisiana celebration. A few local favorites that pair perfectly include:
- Dirty Rice: Full of flavor and just the right amount of spice, dirty rice is made by cooking long-grain rice with sautéed onions, bell peppers, celery, garlic, and often a mix of ground meat or sausage. Herbs like thyme and parsley give it a fresh, aromatic punch. Its savory richness balances the light, flaky redfish beautifully.
- Corn Maque Choux: This classic Louisiana dish is a colorful mix of sweet corn, bell peppers, onions, and sometimes tomatoes, lightly sautéed in butter or oil with a touch of Cajun seasoning. The slight sweetness of the corn complements the spices on the fish, while the soft-crunch texture adds contrast to the tacos.
- Red Beans and Rice: A comforting staple, red beans simmer slowly with onions, peppers, garlic, and smoky sausage or ham for hours until creamy and flavorful. Served over a bed of steamed rice, this hearty side brings depth and heartiness to your taco meal.
- Fried Okra or Hushpuppies: Crispy and golden on the outside, soft on the inside, these fried favorites are perfect for adding texture to the meal. Okra provides a slightly earthy flavor that pairs well with the spicy fish, while hushpuppies—little cornmeal fritters—add subtle sweetness and a fun crunch.
- Cajun Slaw: A zesty twist on traditional coleslaw, Cajun slaw often incorporates shredded cabbage, carrots, and bell peppers tossed in a light dressing with lemon juice, a touch of hot sauce, and herbs. It adds a refreshing, crisp bite to each taco and balances out the richness of fried sides or blackened fish.
Even simple touches like a Cajun potato salad with a mustardy dressing or grilled corn on the cob brushed with Cajun butter can round out your meal beautifully. The combination of fresh, savory, and spicy elements creates a flavor-packed plate that highlights the best of Louisiana cuisine alongside your redfish tacos.
Drink Pairing
No Louisiana meal is complete without the right drink:
- Local Brews: A crisp lager or pale ale keeps the flavors bright and refreshing.
- Classic Cocktails: A Cajun Bloody Mary or Sazerac adds a touch of local flair.
- Non-Alcoholic Options: Sweet tea or fresh lemonade bring the perfect balance of sweetness and refreshment.
Captain Joe’s Post-Charter Meal Tips
When the rods are stowed and the day’s fishing is done, Captain Joe makes sure the experience carries on beyond the boat. He’ll handle cleaning and bagging your catch so you can skip the hard work and enjoy the fun part, deciding how you want to eat it.
Many anglers like to take their cleaned fillets back home or to their rental kitchen and cook them up themselves. It’s a chance to get creative with spices and sides while reliving the highlights of the trip.
Of course, if you’d rather skip the cooking, several nearby restaurants are happy to prepare your catch for you. These “catch-and-cook” spots make it easy to sit back, relax, and enjoy your fish prepared with their own Louisiana flair. Whether served as tacos, fried bites, or blackened fillets, it’s a no-fuss way to wrap up the day with a memorable meal.
Pro Tip: For a true Louisiana touch, serve your blackened redfish tacos family style. Lay the fish out on a sizzling cast-iron skillet and surround it with warm tortillas and toppings. This keeps the fish hot and flavorful while turning taco night into an interactive, festive meal where everyone builds their own perfect bite.
Final Bite
Redfish tacos are delicious on their own, but paired with Cajun sides and a cold drink, they tell the story of Louisiana in every bite. Whether you’re cooking for yourself or a group, this meal is a perfect way to celebrate a day on the marsh, share a memorable experience, and bring a little bit of Delacroix home with you.
Frequently Asked Questions (FAQ)
- Q: Can I keep the fish I catch on a Whiskey Bayou Charters trip?
- A. Yes. As long as the fish meet Louisiana’s size and limit regulations, you’re welcome to keep your catch. Captain Joe will clean and bag the fillets for you so they’re ready to take home, cook yourself, or bring to a local restaurant that offers “catch-and-cook” service.
- Q. Do I need special spices for Cajun cooking?
- A. Not necessarily. A Cajun spice mix usually includes paprika, cayenne, garlic powder, onion powder, oregano, thyme, and black pepper. You can buy a pre-made blend or mix your own.
- Q. Can I freeze leftover redfish fillets?
- A. Yes, though fresh is always best. If you freeze them, make sure they’re vacuum-sealed or wrapped tightly to preserve flavor. When thawing, let them defrost slowly in the refrigerator.
- Q. How many redfish fillets do I need for tacos?
- A. It depends on your group size, but typically one medium fillet makes 2–3 tacos. A couple of good-sized redfish can easily feed a family-style meal.
- Q. Can kids enjoy Cajun food if it’s too spicy?
- A. Absolutely. Cajun seasoning can be adjusted for heat. Use less cayenne and more smoked paprika for flavor without overwhelming spice.
