Ingredients
- 1½ pounds rockfish fillets (if you can’t find Rock Fish, Cod is a good substitute)
- 1½ teaspoons smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
- 1 tablespoon olive oil
- 8 small corn or flour tortillas
For the slaw:
- 3 cups shredded cabbage
- ¼ cup chopped cilantro
- Juice of 1 lime
- 2 tablespoons mayonnaise
- Pinch of salt
Optional toppings:
- Sliced avocado
- Pico de gallo
- Cotija cheese
- Jalapeños
- Lime wedges
Directions
- Pat the fish dry and cut it into taco-sized pieces.
- Mix the smoked paprika, garlic powder, cumin, salt and pepper. Coat the fish with olive oil, lime juice and seasoning.
- Heat a lightly oiled skillet over medium-high heat. Cook the fish for about 3 minutes per side, depending on thickness, until it flakes easily and reaches 145°F.
- Combine the cabbage, cilantro, lime juice, mayonnaise and salt.
- Warm the tortillas, then fill them with rockfish, slaw and your favorite toppings.
For a quick sauce, mix ½ cup sour cream, one tablespoon lime juice, a little smoked paprika and a pinch of salt. Or Look at my recipe for Jalapeno Ranch and make it. Delicious on Tacos!
