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You are here: Home / Dairy Free / Rockfish Tacos

August 7, 2015 By Kaitlin 8 Comments

Rockfish Tacos

Jump to Recipe Print Recipe

This weekend, my fiancĂ© went fishing with a friend and his friend’s father. They had quite a successful trip, and came home with a ton of Rockfish! Rockfish, also known as striped bass, is a mild whitefish that can be prepared many different ways, so I was jazzed!

Rockfish Tacos

We had some that night on the grill (yum!), but there was plenty left over, and my fiance’s friend was nice enough to send us home with more fish. I had a hankering for fish tacos, so these Rockfish Tacos are the end result! Rockfish, or striped bass, is the perfect balance of flaky and meaty, so it works wonderfully in tacos.

Rockfish Tacos

Ingredients:

  • 1 cup cherry tomatoes, diced
  • 1 tablespoon minced jalapeno
  • 1 tablespoon minced shallot
  • 1 tablespoon cilantro chopped, plus more for garnish
  • the juice and zest of 1 lime
  • salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 large fillet rockfish (striped bass), skin removed (~1.5 lb)
  • 1 tablespoon Mexican seasoning or taco seasoning
  • 8 corn tortillas, 6 inch
  • 1 avocado, sliced
  • 1/2 cup thinly sliced red cabbage
  • 1 lime cut into wedges, for serving

Add the tomatoes, jalapeno, shallot, cilantro, lime juice, and lime zest (paid link) to a bowl. Mix to combine and season with salt and pepper. Set aside.

IMG_2226.1 IMG_2227.1

Add the olive oil to a large saute pan over medium high heat. Season the fish with the Mexican seasoning (quick Mexican seasoning: 1/2 tsp chili powder, 1/2 tsp cumin, 1/4 tsp paprika, 1/4 tsp salt, 1/4 tsp  pepper, 1/8 tsp garlic powder, 1/8 tsp onion powder, 1/8 tsp oregano).

IMG_2228

Add the fish to the pan and cook until cooked through and flaky, about 4-5 minutes.

IMG_2229

Once cooked through, break apart into chunks within the pan and remove from heat. Heat the tortillas either in the oven or the microwave until soft. Slice your avocado and cabbage.

Add the fish to the tortillas and top with cabbage, avocado, and the tomato mixture. Serve with lime wedges.

Rockfish Tacos

Truly fresh fish is just the best. Because the fish was so fresh, I made these without any kind of “sauce.”  If you want some extra creaminess, you can make a mixture of a few drops of sriracha and some sour cream to add on top.

Rockfish Tacos

I loved the different textures in this recipe. The parts of the fish that really crisped up (a.k.a the parts I may have burnt a bit) added a really nice smokiness to the tacos, so no worries if that happens!

Rockfish Tacos

Keep your fingers crossed my fiance gets invited on more trips like this, I love when his fun benefits my stomach!

Rockfish Tacos

Kaitlin @ I Can Cook That
Rockfish, or striped bass, served with salsa, cabbage and avocado in tortillas
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course, Seafood
Servings 4 servings

Ingredients
  

  • 1 cup cherry tomatoes diced
  • 1 tablespoon minced jalapeno
  • 1 tablespoon minced shallot
  • 1 tablespoon cilantro chopped plus more for garnish
  • the juice and zest of 1 lime
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 large fillet rockfish striped bass, skin removed (~1.5 lb)
  • 1 tablespoon Mexican seasoning or taco seasoning
  • 8 corn tortillas 6 inch
  • 1 avocado sliced
  • ½ cup thinly sliced red cabbage
  • 1 lime cut into wedges for serving

Instructions
 

  • Add the tomatoes, jalapeno, shallot, cilantro, lime juice, and lime zest to a bowl. Mix to combine and season with salt and pepper. Set aside.
  • Add the olive oil to a large saute pan over medium high heat. Season the fish with the Mexican seasoning (quick Mexican seasoning: ½ tsp chili powder, ½ tsp cumin, ÂĽ tsp paprika, ÂĽ tsp salt, ÂĽ tsp pepper, â…› tsp garlic powder, â…› tsp onion powder, â…› tsp oregano).
  • Add the fish to the pan and cook until cooked through and flaky, about 4-5 minutes.
  • Once cooked through, break apart into chunks within the pan and remove from heat. Heat the tortillas either in the oven or the microwave until soft. Slice your avocado and cabbage.
  • Add the fish to the tortillas and top with cabbage, avocado, and the tomato mixture. Serve with lime wedges.

Notes

If you make this recipe, share a photo on Instagram and tag me @icancookthat!
Keyword Rockfish, Seafood, Tacos, Weeknight Dinner

Filed Under: Dairy Free, Gluten Free, Latin America, Main Dish, Nut Free, Quick, Seafood, Weeknight Meal Tagged With: Avocado, Cilantro, Corn Tortillas, Dairy Free, Fish, Gluten Free, I Can Cook That, Jalapeno, Lime, main dish, Mexican Seasoning, Quick, Recipe, Red Cabbage, Rockfish, Seafood, Shallots, Striped Bass, Taco Seasoning, Tacos, Tomatoes, Weeknight Meal

Comments

  1. Phoebe @Feed Me Phoebe says

    August 7, 2015 at 1:39 pm

    This is such a perfect summer meal – healthy, bright, and nutritious! Looks delicious
    Phoebe @Feed Me Phoebe recently posted..August Wellness Challenge: Moon SisterhoodMy Profile

    Reply
  2. Al Tao says

    May 26, 2017 at 12:46 am

    Rock fish and striped bass are two different fish with very different textures. Recipe looks good and should work with both though.

    Reply
    • Kaitlin @ I Can Cook That says

      May 26, 2017 at 12:59 am

      Hi Al,
      Thanks for the comment. Although, for clarification, near the Chesapeake, rockfish is interchangeably used with striped bass. I know this isn’t true across the US though!
      Best,
      Kaitlin @ I Can Cook That

      Reply
  3. Lynnie says

    August 15, 2017 at 11:30 pm

    My fisherman guide neighbor just gave me about 5 lbs of NorCal Rockfish..up 1st, fish tacos!
    Thanks for a great sounding recipe!

    Reply
  4. Kris says

    July 28, 2018 at 10:23 pm

    I live in Maryland. Rockfish and striped bass are the same..at least on the Chesapeake?

    Reply
  5. Judy says

    August 27, 2018 at 9:32 pm

    We used this recipe for a party. Even people who didn’t think they’d like fish tacos loved this! It’s excellent and can be reheated without getting an odd flavor.

    Reply
    • Kaitlin says

      August 28, 2018 at 11:39 pm

      So glad you liked the recipe, Judy!

      Reply

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