Blackened Redfish Tacos with Pickled Red Onion

The Story

Pickled red onions take 60 minutes minimum and can be made up to 2 weeks ahead — they improve with time. Combine vinegar, water, sugar, and salt in a jar; microwave 90 seconds to dissolve. Pack the thinly sliced onion into the jar and pour the hot brine over. Let cool at room temperature, then refrigerate. They'll turn magenta pink and lose their sharpness while retaining their structure.

Instructions

1. Avocado Crema. Blend avocado, sour cream, lime juice, and garlic until completely smooth. Season with salt. Refrigerate in a squeeze bottle for easy plating. The crema should be thick enough to hold shape when squeezed but loose enough to drizzle.
2. Blacken the Redfish. Cut fillets into taco-sized pieces (about 3 inches long). Coat with Hammer Blend on the presentation side. Heat cast iron with clarified butter until smoking. Place fish presentation-side down. Cook 3–4 minutes per side until the crust is dark and the fish is cooked through. Rest briefly on a paper towel.
3. Assemble. Warm corn tortillas directly on the flame for char marks. Layer: avocado crema, blackened fish, pickled onions, cilantro, squeeze of lime. Serve 3 per person with lime wedges. The pickled onion's acid is the most important component — it resets the palate between bites of Hammer heat.

Pro Tips

• Corn tortillas need direct flame or they're just bland wrappers. 30 seconds per side over a gas burner until charred at the edges.