Rockfish Tacos

Let’s dive into the flavors of the coast with these mouthwatering Rockfish Tacos! Pan-seared rockfish, crispy on the outside and tender within, pairs perfectly with a zesty slaw and creamy avocado salsa, all wrapped up in a warm corn tortilla.

A refreshing twist on traditional fish tacos that’s sure to impress!

Ingredients

• For rockfish:
• 1 pound rockfish fillets, skin removed and cut into small pieces
• For taco seasoning:
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• For slaw:
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 1/2 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 1 tablespoon honey
• Salt and pepper to taste
• For avocado salsa:
• 3 ripe avocados, diced
• 1/2 cup diced red onion
• 1 jalapeño pepper, seeded and finely chopped
• 1 lime, juiced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Cilantro leaves for garnish
• For tacos:
• 20 corn tortillas
• Vegetable oil for brushing
• Salt for sprinkling
• Lime wedges for serving

Instructions

Prepare the rockfish by sprinkling the taco seasoning mixture (made by combining chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper) evenly over both sides of the fish pieces, making sure they’re well-coated.

Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.

Once hot, add the seasoned rockfish pieces and cook for about 3-4 minutes per side, until they’re cooked through and flake easily with a fork.

Remove the cooked fish from the skillet and set aside.

In a separate bowl, combine the shredded red cabbage, carrots, and chopped cilantro to make the slaw.

In a small bowl, whisk together the lime juice and honey until well-combined, then pour the dressing over the slaw and toss to coat.

Season with salt and pepper to taste.

For the avocado salsa, combine the diced avocado, red onion, chopped jalapeño, lime juice, and minced garlic in a bowl.

Season with salt and pepper to taste.

Cover and refrigerate until ready to serve.

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Brush the tortillas with a small amount of vegetable oil and sprinkle with salt.

Assemble the tacos by placing a piece of the cooked rockfish onto a warmed tortilla, followed by a spoonful of the slaw and a dollop of the avocado salsa.

Serve immediately, garnished with a sprinkle of cilantro leaves and a lime wedge on the side.

Notes

Make sure to pat the rockfish dry with a paper towel before coating with the taco seasoning to remove excess moisture.

If using frozen rockfish, thaw it first and pat dry before using.

Use any leftover taco seasoning for future recipes, such as tacos or grilled meats.

For the slaw, you can customize the amount of chopped cilantro to your taste.

If you want a spicier slaw, add a pinch of cayenne pepper to the mix.

When cooking the rockfish, don’t overcrowd the skillet – cook in batches if necessary.

This ensures the fish cooks evenly and prevents it from breaking apart.

For the avocado salsa, don’t overmix the ingredients, as this can make the avocado mushy.

Taste and adjust the seasoning as needed.

Warm tortillas can be stored in an airtight container for up to 2 hours before assembling the tacos.

Assemble the tacos just before serving, as the tortillas can become soggy if left too long.

This recipe yields 10 tacos, so feel free to adjust the ingredient quantities as needed for your crowd.

Nutrional Value

• Calories: 340
• Total Fat: 17g
• Saturated Fat: 3.5g
• Cholesterol: 60mg
• Sodium: 350mg
• Total Carbohydrates: 24g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 25g