Name: Grilled Rockfish Tacos with citrus salsa and cabbage slaw
Yield: Serves 4
Cuisine: American
Ingredients: ½ cup (120 ml) Mexican crema, crème fraîche, or sour cream; ½ teaspoon seeded and minced serrano chile; Eight 6-inch (15-cm) corn tortillas; 2 tablespoons finely sliced mint leaves; ⅓ cup (30 g) thinly sliced red onion; 1 tablespoon ancho or New Mexico chile powder; ½ cup (45 g) thinly sliced red bell pepper; Four 4-ounce (115-g) rockfish fillets; 2 cups (190 g) finely shredded green cabbage; 1 tablespoon fresh lime juice; 2 small navel oranges, cut into segments; 1 tablespoon chopped fresh cilantro; Fresh lime juice, to taste; 1 teaspoon chopped fresh cilantro; 1 teaspoon seasoned rice wine vinegar, or to taste; 1 small lime, cut into segments; 2 teaspoons olive oil; 1 tablespoon seasoned rice wine vinegar; ⅓ cup (75 ml) olive oil; 2 tablespoons olive oil; Kosher salt and freshly ground pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Fish tacos, which trace their origin to Baja California, are wildly popular in the United States these days. In this recipe, the cabbage slaw and citrus salsa can be made ahead of time and the fish grilled at the last moment. Any firm-fleshed white fish, such as cod, halibut, sablefish, or tilapia can be used in place of the rockfish.

Ingredients

Cabbage Slaw

2 cups (190 g) finely shredded green cabbage
½ cup (45

Method

To make the slaw, in a medium bowl, combine the cabbage, bell pepper, red onion, mint, olive oil, and vinegar. Gently toss and then season with salt and pepper. Use now, or cover and refrigerate for up to 24 hours.

To make the salsa, in a small bowl, combine the citrus segments, cilantro, chile, vinegar, and olive oil. Toss to combine. Season with salt and pepper.

To make the cr