Alaskan Rockfish Tacos with Chipotle Crema and Pickled Onions
Ingredients
Fish
- 1/2 pound Rockfish Filets
- 1 tsp. paprika
- 1/2 tsp. cumin
- 1/2 tsp. chipotle
- 1/2 tsp. salt
- 2 tsp. avocado oil
Pickled onions
- 1/2 red onion, sliced thin
- 1 Fresno pepper, sliced thin
- 1/4 cup apple cider vinegar
Chipotle crema
- 1/2 cup whole milk yogurt
- 1/2 cup sour cream
- 1 garlic clove, chopped
- 1-2 chipotles in adobo sauce, seeds removed
- 1 tbsp. lime juice
- 1/2 tsp. salt
Pico de gallo
- 1 large tomato, seeded and diced
- 1/4 cup white onion, diced
- 2 garlic cloves, finely chopped
- Juice of 1 lime
- Small bunch of cilantro, roughly chopped
- 1/2 tsp. salt
Other additions
- Red cabbage, sliced thin
- Flour tortillas
- Lime wedges
Preparation
Pickled onions
Add sliced red onion and Fresno pepper to a bowl and cover with apple cider vinegar. Stir and set aside.
Pico de gallo
In another bowl, add diced tomato, white onion, garlic, lime juice, cilantro, and salt. Toss to combine and set aside.
Chipotle crema
In a small food processor, blend yogurt, sour cream, chipotles in adobo, lime juice, and salt until smooth. Transfer to a bowl and set aside.
Fish
Heat a skillet over medium-high heat and drizzle with avocado oil. Pat rockfish dry and season both sides with paprika, cumin, chipotle, and salt, rubbing the spices all over.
Place rockfish fillets in the hot skillet and cook until deep golden brown, about 2-3 minutes, then turn over and cook for another 2-3 minutes until charred. Remove to a plate and set aside.
Tortillas
While the fish cooks, char tortillas over an open flame for about 15 seconds, turning halfway, until lightly toasted.
Assembly
Flake the cooked rockfish with a fork and serve in charred tortillas with Pico de Gallo, a drizzle of chipotle crema, red cabbage, and lime wedges.
