Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 12 oz, cut into 1-inch chunks $6.99 sale (1 lb)
• Organic Green Cabbage 8 oz, thinly sliced (about 3 cups) $2.49/lb
• Organic Long English Cucumber 1/2 cucumber, thinly sliced (about 1 cup) $3.99 each
• Fresh Organic Large Ripe Avocado 1, sliced $3.50 each
• Organic Jumbo Yellow Onions 1/2 small onion, thinly sliced $2.19/lb
• Simple Truth Organic® Garlic Bulbs 1 clove, finely grated/minced $2.79 (3 ct)
• Oil (olive or neutral) 1 1/2 Tbsp, divided
• Smoked paprika 1 tsp
• Ground cumin 1 tsp
• Chili powder or chipotle powder 1/2 tsp
• Kosher salt 3/4 tsp, divided (plus more to taste)
• Black pepper 1/4 tsp
• Lime 1 (zest + 2 Tbsp juice)
• Plain yogurt or sour cream 1/3 cup
• Honey or sugar 1 tsp
• Corn or flour tortillas 6 small
• Optional: hot sauce + cilantro to taste

Instructions

1. Prep the slaw: thinly slice 8 oz green cabbage, slice 1 cup cucumber, and thinly slice 1/2 small onion. Put in a bowl.
2. Make the dressing: in a small bowl whisk 1/3 cup yogurt (or sour cream), 1 clove grated garlic, 2 Tbsp lime juice, 1 tsp honey, 1/4 tsp salt, and a few grinds of black pepper. Toss with the cabbage/cucumber/onion. Refrigerate while you cook the fish.
3. Season the fish: pat dry 12 oz rockfish chunks. Toss with 1 Tbsp oil, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp chili powder, 1/2 tsp kosher salt, and 1/4 tsp pepper.
4. Stovetop sear: heat a large skillet over medium-high heat. Add the remaining 1/2 Tbsp oil. When shimmering, add the seasoned rockfish in a single layer. Cook 2–3 minutes undisturbed until browned, then gently turn and cook 1–2 minutes more until just opaque and flaky.
5. Warm tortillas: warm 6 tortillas in a dry pan, directly over a gas flame, or wrapped in a damp towel in the microwave for 30–45 seconds.
6. Build tacos: add slaw, rockfish, and sliced avocado to each tortilla. Finish with a little lime zest over the top and optional hot sauce/cilantro.