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For the tacos:
Sea salt and freshly ground black pepper, as you like it
Fresh corn tortillas
For the fish taco sauce – stir together:
Equal parts plain yogurt & mayonnaise
Juice from ½ a lemon or lime
½ tsp cumin
a couple dashes of Tapatío hot sauce
For the Mexican slaw:
½ head red or green cabbage, chopped
1 bunch of scallions, chopped (red onion is good too, if that’s easier)
1 red bell pepper, chopped
1 jalapeno, remove the ribs and seeds and chop it
1 can (or fresh if you’ve got it!) corn, rinsed
½ a bunch (or more!) of cilantro, chopped
olive oil & red wine vinegar & lime or lemon juice & 1 tsp cumin & a few dashes of Tapatío hot sauce. Toss in a big bowl, let sit for at least 10 min, toss from time to time.
Before you cook the fish, assemble your Mexican slaw so that it can settle into a groove with the dressing while you prepare the rest.
Chop up that onion, sautee it in a small pot with those 2 cloves of garlic. After a few minutes, add the rinsed black beans and let them cook on low. Several dashes of tapatío would not be remiss here.
Fire up the broiler and crack open a Mexican beer while it gets going. Lightly oil a baking sheet and lay your beautiful rockfish fillets down on it. Sprinkle fillets with salt & pepper & broil until lightly browned for 5 to 8 minutes, until the fillets are white and firm (but don’t overcook!)
While your fish are cooking, mix up your fish taco sauce: combine your yogurt, mayo, lemon/lime juice, cumin and stir until smooth.