Careme

Instructions

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1. 1.

   Thinly slice 8 ounces green cabbage and chop enough cilantro to measure 2 tablespoons. Juice 1 lime to obtain 2 tablespoons juice; reserve 1 tablespoon for the fish.

2. 2.

   Make the cabbage slaw by tossing together:

   • The sliced cabbage
   • The chopped cilantro
   • 1 tablespoon lime juice
   • 2 tablespoons sour cream
   • 3/4 teaspoon Diamond Crystal Salt flakes

   Let the slaw stand while you prepare and cook the fish.

3. 3.

   Pat 12 ounces rockfish dry and cut into strips about 1 inch wide. Season evenly with 1 1/2 teaspoons Diamond Crystal Salt flakes, 3/4 teaspoon ground cumin and 1/2 teaspoon sweet paprika. Let stand for 5 minutes while warming the tortillas.

4. 4.

   Heat a large dry skillet over medium-high heat. Warm 6 small corn tortillas in batches for about 20–30 seconds per side, then wrap in a clean kitchen towel to keep soft.

5. 5.

   Add 1 tablespoon olive oil to the skillet over medium-high heat. Add the seasoned fish in a single layer and cook for 2–3 minutes per side, until the thickest pieces reach 145°F. Remove from the heat and drizzle with the reserved 1 tablespoon lime juice.

6. 6.

   Divide the fish and cabbage slaw among the warm tortillas. Plate three tacos per person and serve immediately.

Want more detail? See the temperature guide.