Grilled Rockfish Tacos with citrus salsa and cabbage slaw

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

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

Americas
United States
Fish course
Sandwich
Pescatarian
California

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