Rockfish Tacos with Cabbage Slaw

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

Instructions:

1. Slice the red onion into thin strips and submerge them in cold water for at least 15 minutes.
2. Slice the cabbage and shred carrots into a large bowl. Zest and juice both the limes.
3. Mince the garlic with 1/4 teaspoon of salt then use the edge of your knife to scrape it into a paste.
4. Combine the garlic paste with 4 tablespoons of lime juice with 2 tablespoons of olive oil, and 1/4 teaspoon cumin.
5. Drain the onions and add to the cabbage and carrots.
6. 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.
7. Season the rockfish with chili powder, salt, lime zest, remaining cumin, and garlic powder.
8. Crisp the corn tortillas in 3 tablespoons of oil and set to drain over paper towels.
9. Heat a skillet over medium high heat and add the remaining tablespoon of oil.
10. Sear the rockfish filets for 2 minutes per side, then remove to a plate.
11. Assemble tacos with fish, then slaw, and cilantro if desired. Squeeze over more lime juice and enjoy.