Rockfish Tacos w/ Rustic Homemade Salsa
4 oz rockfish, sliced into 4, 1 oz pieces
4 corn tortillas
1 avocado, sliced
1 cup shredded cabbage
Makes 6 servings
1 – 16 oz can fire roasted tomatoes
¼ cup cilantro leaves
¼ yellow or red onion
1 garlic clove
1 lime, juiced
1 jalapeño, stem removed and sliced
¼ tsp cumin
¼ tsp chili powder
¼ tsp sea salt
For the tacos:
- Preheat a grill pan or large skillet over high heat with a generous splash of olive oil.
- Add fish and sear on both sides, approximately 1-2 minutes. Remove from heat.
- Assemble taco fillings by adding homemade salsa, cabbage, and avocado slices, placing each piece of fish on top.
- Garnish with extra lime wedges and salsa to serve.
For the salsa: Pulse all ingredients quickly in a blender, to your desired consistency. Store any extras in a sealed glass jar for up to 1 week.