Pacific rockfish is the star of the show in these rockfish tacos with cilantro lime tartar sauce. The fish is perfectly seasoned and blackened then the juicy chunks are tucked into warm tortillas with crunchy cabbage slaw and drizzled with a tangy cilantro lime tartar sauce. They're quick and healthy to make for a light dinner that's ready in 20 minutes!
Ingredients
Cilantro Lime Tartar Sauce
¾ cup tartar sauce, use your favorite brand
¼ cupminced cilantro
2 tablespoonslime juice
Rockfish Tacos
1 ½ lbrockfish
2tablespoonsblackening spice, see notes
1tablespooncooking oil
1tablespoonbutter
2cupsshredded cabbage
124-inchtortillas, 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.
¾ cup tartar sauce, ¼ cup minced cilantro, 2 tablespoons lime juice
Dry the rockfish with paper towels then season both sides with blackening spice.
1 ½ lb rockfish, 2 tablespoons 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.
1 tablespoon cooking oil, 1 tablespoon butter
While the fish is cooking, make the slaw by mixing ¼ cup of the cilantro lime tartar sauce with the shredded cabbage.
2 cups 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.
12 4-inch tortillas, Minced red onion, cilantro, and avocado slices, and lime wedges