Ingredients
Cilantro Lime Tartar Sauce
¾ cup tartar sauce (use your favorite brand)
¼ cup minced cilantro
2 tablespoons lime juice
Rockfish Tacos
1 ½ lb rockfish
2 tablespoons blackening spice (see notes)
1 tablespoon cooking oil
1 tablespoon butter
2 cups shredded cabbage
12 4-inch tortillas (warmed)
Minced red onion, cilantro, and avocado slices, and lime wedges (for serving)
Instructions
In a small bowl, mix the tartar sauce, cilantro, and lime juice.
Dry the rockfish with paper towels then season both sides with blackening spice.
Heat the oil and butter in a large frying pan over medium-high heat. Once the pan is hot, add the rockfish. Let it cook undisturbed for 4 minutes then give the pan a shake so the fish releases from the pan. Flip the rockfish over and let it cook for 2 more minutes then take the pan off of the heat and break the fish into many smaller pieces.
While the fish is cooking, make the slaw by mixing ¼ cup of the cilantro lime tartar sauce with the shredded cabbage.
To serve the tacos, pile some slaw on a warm tortilla, top with a few pieces of blackened rockfish, any or all of the toppings, and a spoonful of the cilantro lime tartar sauce.
