Rockfish Tacos

This weekend, my fiancé 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!

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.

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.

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).

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.

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.

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!

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

Print

Rockfish Tacos

Rockfish, or striped bass, served with salsa, cabbage and avocado in tortillas

Course Main Course, Seafood

Keyword Rockfish, Seafood, Tacos, Weeknight Dinner

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Author Kaitlin @ I Can Cook That

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, ¼ tsp paprika, ¼ tsp salt, ¼ tsp pepper, ⅛ tsp garlic powder, ⅛ tsp onion powder, ⅛ 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!

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