Tasty Rockfish Tacos
For the tacos you will need the folllowing:
One packet of corn or flour tortillas ( I prefer the corn)
1 1/4 pounds of rockfish
Paprika a fourth a tablespoon
Half a teaspoon of cayenne pepper
1 1/2 teaspoons of ocean salt ( or less if dietary restrictions recommend doing so)
1/4 teaspoon of fresh cracked black pepper
1 1/4 tablespoon of olive oil
One to two tablespoons of butter
( you can choose to use thousand Island dressing or you can choose to make your own if you decide to make your own this blend below is kind of tasty) ... you may also want to add a couple shakes of salt to taste
1/2 cup of sour cream
1/3 cup of mayonnaise
2 squeeze 1/2 cut medium sized lime to create juice
1 tsp of garlic powder
A couple shakes from a bottle of Durkee Red Hot
Taco “salad “ (internals)
I bought a purple cabbage simply because I like the color over the green one and I cut 1/4 of it and washed it thoroughly then cut it up to appear “shredded” simply to make the taco color more attractive , its not bad on the taste either but if you only have green cabbage, that’s fine to use also.
I purchased two large avocados because I love avocados and I slice them then cut them in quarters
I chose two very red vine ripened medium sized tomatoes and I sliced them and I then cut them into quarters
You can use 1/4 handful of cilantro or you can use parsley, I prefer cilantro for the tacos I think it is a milder flavor and when it’s fresh it’s absolutely delicious even by itself as a garnish on the side. I prefer cilantro for the inside portion of the taco that for the taco , especially if it’s fresh ( fresh cilantro is absolutely crunchy and 😋 delicious )
Best to cut most of the stem off
I used 4 ounces of feta cheese
& 2 ounces of freshly grated Parmesan for the cheese
I had also cut 1/2 a lime and use this to squeeze over top of the entire internals of the taco prior to serving.
I particularly like the taste of lime But recommend the half of lemon to use on the rockfish prior to rinsing it for 10 seconds to avoid any fishy taste For this particular recipe I used some frozen rockfish for my fish that I had caught December 30 just weeks prior. Because I airtight seal to all of my seafood with a food saver machine before freezing it , It tasted pretty much as fresh as the day I caught it :)
How to prepare:
You will want to combine the paprika, cayenne pepper, salt and black pepper onto the rockfish.
Please note if your rockfish is frozen in order to successfully thaw it I recommend thawing it either under a dripping faucet of cool water while sitting in the sealed container laying in a bowl or placing the fish in the refrigerator the night before.
Once it’s thawed remove fish from the sealed baggy and take a fresh lemon cut in half squeeze it over the front and back of the rockfish let it sit for 10 seconds then rinse the fish underneath of cold freshwater for 5 to 6 seconds on each side . Set rockfish aside then place it in a glass baking dish with the oven temperature at 375 for about 22 to 24 minutes. Total time depending on the thickness of the fish . Please note the fish will flake easily with a fork when it’s completely done. (If you’re in a hurry you could also cook the rockfish at the oven temperature of 400 degrees for about 16 to 18 minutes or until flaky with a fork.)
Next take your corn or flour tortillas and you can either choose to cook them in a skillet or put them in a toaster oven for just a few minutes to make them a little firmer. if you choose to use a skillet then use a medium heat with just a little bit of butter for seasoning for just two minutes each side then take the tortilla with a spatula and place it on a plate and start to assemble.
Place the internals in first& layer of cooked rockfish nicely on top and place your sauce along the bottom part of the internals roll up and Enjoy 😊
Final product a Delicious Rockfish Taco. Enjoy!
Step one prep involved for the rockfish taco
Step 2 after prep apply the internals to the tortilla