INGREDIENTS
4 oz rockfish, sliced into 4, 1 oz pieces
4 corn tortillas
1 avocado, sliced
1 cup shredded cabbage
Rustic Salsa:
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
DIRECTIONS
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.
