Rockfish Tacos
The favorite fish of Oregonians makes a beautiful taco: flaky, tender, and delicious.
Prep Time: 20 mins
Cook Time: 10 mins
| 2 cups very thinly shredded cabbage preferably Napa | 1 red onion halved and thinly sliced |
| 1 tsp minced seeded jalapeno pepper | 2 tbs cider or rice wine vinegar |
| 3 tbs vegetable or canola oil divided | Coarse salt pepper to taste |
| 12 6-inch corn or flour tortillas | 1 ½ lbs rockfish into 1-inch pieces |
| 1 teaspoon ground cumin | 1 teaspoon chili powder |
| 1 clove garlic finely minced | 3 teaspoons lime juice |
To Serve (Pick and Choose): Diced avocado, fresh cilantro leaves, lime wedges, tomatillo or regular salsa, and sour cream. Toss the cabbage, onion, and jalapeno with the vinegar and 2 teaspoons of the oil, and season generously with salt and pepper. Set it aside.
Heat a large dry skillet over medium high heat. Heat the tortillas one at a time, cooking for about 30 to 60 seconds on each side, until it is browned in spots and smells slightly toasty. Stack the tortillas on a plate as they are cooked and repeat until all the tortillas have been toasted. Set it aside.
Sprinkle the pieces of fish all over with the cumin, chili powder, salt, and pepper. Heat 2 tablespoons of the oil in the large skillet over medium high heat. Add 1/3 of the fish and sauté until almost cooked through, turning it as needed, about 5 minutes in all. The pieces may fall apart a little as you cook them; that is perfectly fine. During the last minute of cooking each batch, add about 1/3 of the garlic and toss over the heat. Place the fish on a serving plate as it is cooked and sprinkle each batch with 1 teaspoon of the lime juice. Keep going, adding a bit more oil as needed, and then adding the fish to the same plate as it is cooked, until all the fish is sautéed and sprinkled with juice.
Serve the fish with toasted tortillas, cabbage slaw, and the toppings you like. Let everyone assemble their own tacos.