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 lbs. 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
DIRECTIONS
In a small bowl, mix the tartar sauce, cilantro, and lime juice.
Dry the fish 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 fish. Let it cook undisturbed for 4 minutes then give the pan a shake so the fish releases from the pan. Flip the fish 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.
Notes:
If you don’t have blackening spice, cajun seasoning makes a great (and spicy!) substitute. Or taco seasoning and fajita seasoning also work well and only have a little heat.
