Recipe:
Rockfish Tacos with Cabbage Slaw
Author:
Mikayla M.
Recipe Website:
Description:
For a quick and easy taco night try these 30 minute Rockfish tacos with a lime cabbage and carrot slaw. A blackening spice on quick cooking fish and a simple slaw you can make ahead makes it a perfect quick dinner.
Main Ingredient:
Rockfish
Type:
Main Dish,Dinner
Region:
American
Ingredients:
12 ounces rockfish filet
1 teaspoon chili powder
1/2 teaspoon garlic powder
3/4 teaspoon kosher salt divided
2 medium limes*
1/2 cup carrots, thickly shredded
1 cup red cabbage, shredded
1/2 medium red onion, sliced
1 clove garlic
3/4 teaspoon cumin divided
1/3 cup olive oil, divided
1/2 cup cilantro optional
12 6″ corn tortillas
1 teaspoon chili powder
1/2 teaspoon garlic powder
3/4 teaspoon kosher salt divided
2 medium limes*
1/2 cup carrots, thickly shredded
1 cup red cabbage, shredded
1/2 medium red onion, sliced
1 clove garlic
3/4 teaspoon cumin divided
1/3 cup olive oil, divided
1/2 cup cilantro optional
12 6″ corn tortillas
Instructions:
Slice the red onion into thin strips and submerge them in cold water for at least 15 minutes.
Slice the cabbage and shred carrots into a large bowl. Zest and juice both the limes.
Mince the garlic with 1/4 teaspoon of salt then use the edge of your knife to scrape it into a paste.
Combine the garlic paste with 4 tablespoons of lime juice with 2 tablespoons of olive oil, and 1/4 teaspoon cumin.
Drain the onions and add to the cabbage and carrots.
Toss the lime dressing with the cabbage mix, then let sit for 5 minutes. Taste after that then add a pinch of salt or more lime juice if needed.
Season the rockfish with chili powder, salt, lime zest, remaining cumin, and garlic powder.
Crisp the corn tortillas in 3 tablespoons of oil and set to drain over paper towels.
Heat a skillet over medium high heat and add the remaining tablespoon of oil.
Sear the rockfish filets for 2 minutes per side, then remove to a plate.
Assemble tacos with fish, then slaw, and cilantro if desired. Squeeze over more lime juice and enjoy.
Slice the cabbage and shred carrots into a large bowl. Zest and juice both the limes.
Mince the garlic with 1/4 teaspoon of salt then use the edge of your knife to scrape it into a paste.
Combine the garlic paste with 4 tablespoons of lime juice with 2 tablespoons of olive oil, and 1/4 teaspoon cumin.
Drain the onions and add to the cabbage and carrots.
Toss the lime dressing with the cabbage mix, then let sit for 5 minutes. Taste after that then add a pinch of salt or more lime juice if needed.
Season the rockfish with chili powder, salt, lime zest, remaining cumin, and garlic powder.
Crisp the corn tortillas in 3 tablespoons of oil and set to drain over paper towels.
Heat a skillet over medium high heat and add the remaining tablespoon of oil.
Sear the rockfish filets for 2 minutes per side, then remove to a plate.
Assemble tacos with fish, then slaw, and cilantro if desired. Squeeze over more lime juice and enjoy.