Cedar & Ember · Main dishes

Blackened Rockfish Tacos with Mango-Jalapeño Salsa

Name: Blackened Rockfish Tacos with Mango-Jalapeño Salsa
Total time: 30 min
Yield: 2 servings
Ingredients: 350 g Rockfish fillets; 1 tsp Smoked paprika; 0.5 tsp Ground cumin; 0.5 tsp Garlic powder; 0.5 tsp Dried oregano; 0.25 tsp Cayenne pepper; 0.75 tsp Salt; 1 tbsp Neutral cooking oil; 1 whole Ripe mango; 1 whole Jalapeño; 0.25 whole Red onion; 10 g Cilantro; 2 whole Lime; 80 g Sour cream; 6 whole Small corn tortillas; 80 g Cabbage

Spice-crusted Pacific rockfish seared hot and tucked into warm corn tortillas with fresh mango-jalapeño salsa, crunchy cabbage and a cooling lime crema. Makes 6 tacos.

30 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Rockfish fillets350 g
Smoked paprika1 tsp
Ground cumin0.5 tsp
Garlic powder0.5 tsp
Dried oregano0.5 tsp
Cayenne pepper0.25 tsp
Salt0.75 tsp
Neutral cooking oil1 tbsp
Ripe mango1 whole
Jalapeño1 whole
Red onion0.25 whole
Cilantro10 g
Lime2 whole
Sour cream80 g
Small corn tortillas6 whole
Cabbage80 g

Quantities describe recipe usage, not package sizes.

Allergen notes

Fish and milk. Check tortilla labels if avoiding gluten.

Method

Make the salsa

Dice the mango, seed and finely dice the jalapeño, and finely dice the onion. Combine them with half the cilantro, the juice of 1 lime and a pinch of salt. Set aside.

Stir the crema

Mix the sour cream with 1 tbsp lime juice and a pinch of salt.

Season the fish

Mix the paprika, cumin, garlic powder, oregano, cayenne and salt. Pat the fish dry and coat both sides evenly with the spice mix. Keep raw fish utensils separate.

Sear the fish

Heat the oil in a cast-iron pan over medium-high heat. Cook the fish 2–3 minutes per side, until the crust is dark and the flesh is opaque and flakes easily. Check the thickest part with a food thermometer: fish must reach 70°C (158°F). Cook longer if needed. Break into large flakes with clean utensils.

Warm the tortillas

Warm the tortillas in a dry pan for 20–30 seconds per side until soft and lightly spotted.

Assemble

Finely shred the cabbage. Fill each tortilla with cabbage, a few pieces of fish, a spoonful of salsa and a drizzle of crema. Finish with the remaining cilantro and serve with lime wedges.

Open a window or turn on the fan. The spice crust should get very dark, but if it starts to smell acrid, turn the heat down a notch.

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