Rockfish Tacos
Rockfish Tacos
Pacific Rockfish is a fine whitefish, really good for holding a little spice and being soft in a flour or corn tortilla. You can steam small round flour tortillas or fry up some corn ones in a skillet with some oil for a heartier plate.
Ingredients
- 1 & 1/2 lb rockfish
- 2 tablespoons blackening spice or Cajun seasoning (see notes)
- 1 tablespoon cooking oil
- 1 tablespoon butter
- 2 cups shredded cabbage (use a mandolin)
- 12 4-inch tortillas, warmed
- Minced red onion, cilantro, and avocado slices, and lime wedges, for serving
Directions
- In a small bowl, mix Fish Taco White Sauce
- Shred 2 C of cabbage thin with a mandolin or food processor with the slicing attachment.
- Make the slaw by mixing ΒΌ cup of the white sauce with the shredded cabbage.
- Dry the rockfish with paper towels and cut into roughly 1/2" wide strips.
- Season both sides with blackening spice.
- Heat the oil and butter in a large frying pan over medium-high heat. Once the pan is hot, add the rockfish.
- Let it cook undisturbed for 2-3 minutes then give the pan a shake so the fish releases from the pan.
- Flip the rockfish over and let it cook for 2 more minutes then take the pan off of the heat
To serve the tacos, pile some slaw on a warm tortilla, top with a few pieces of blackened rockfish, any or all of the toppings, and another spoon of the white sauce.
Notes: If you don't have blackening spice, cajun seasoning makes a great (and spicy!) substitute. Or taco seasoning and fajita seasoning also work well and only have a little heat.
Adapted from website "The Endless Meal"