Crispy shelled rockfish tacos with a lime cabbage carrot slaw
Keyword: dinner, fish, main dish, tacos
Author: Mikayla M
1teaspoon chili powder
1/2cupcarrots, thickly shredded
1cupred cabbage, shredded
1/2mediumred onion, sliced
1/3cupolive oil, divided
Slice the red onion into thin strips and submerge them in cold water for at least 15 minutes.
Slice the cabbage and shred carrots into a large bowl. Zest and juice both the limes.
Mince the garlic with 1/4 teaspoon of salt then use the edge of your knife to scrape it into a paste.
Combine the garlic paste with 4 tablespoons of lime juice with 2 tablespoons of olive oil, and cumin. Toss to mix, then let sit for 5 minutes. Taste after that then add a pinch of salt or more lime juice if needed.
Season the rockfish with chili powder, salt, lime zest, and garlic powder.
Crisp the corn tortillas in 3 tablespoons of oil and set to drain over paper towels.
Heat a skillet over medium high heat and add the remaining tablespoon of oil.
Sear the rockfish filets for 2 minutes per side, then remove to a plate.
Assemble tacos with fish, then slaw, and cilantro if desired. Squeeze over more lime juice and enjoy.
*I highly recommend an extra lime sliced into wedges for drizzling over the finished tacos