Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (on sale) 1 lb $5.99 (sale)
• Organic Yellow Potatoes 1 lb $2.49/lb
• Organic Green Cabbage 1/2 small head (about 3–4 cups shredded) $2.49/lb
• Organic Cucumber 1/2 cucumber $1.49
• Organic Jumbo Red Onions 1/4 onion (thin sliced) $2.49/lb
• Organic Garlic 1 clove $6.99/lb
• Lime (not listed) 1
• Tortillas (not listed) 6 small corn or flour tortillas
• Optional: sour cream or mayo (not listed) 2 Tbsp for creamy slaw
• Spices: chili powder or smoked paprika, cumin 1 tsp chili powder + 1/2 tsp cumin
• Oil, salt, pepper as needed

Instructions

1. Prep (oven + stove): Heat oven to 450°F. Bring a small pot of salted water to a boil for potatoes.
2. Smashed potatoes: Boil potatoes whole or halved (if large) 12–15 minutes until just tender. Drain, let steam-dry 2 minutes. On a sheet pan, drizzle with oil, then smash each potato with a mug/spatula. Season with salt, pepper, and a pinch of chili powder. Roast 18–22 minutes until crisp and browned.
3. Make slaw: Shred cabbage. Thin-slice cucumber and red onion. Toss with minced garlic, juice of 1/2 lime, 1 Tbsp oil, salt, and pepper. For creamy slaw, add 2 Tbsp sour cream/mayo + a splash of water to loosen. Chill while you cook fish.
4. Season fish: Pat rockfish dry. Cut into taco-sized strips. Season with salt, pepper, chili powder, and cumin; squeeze over remaining lime juice.
5. Cook fish (stove): Heat a large skillet over medium-high with 1 Tbsp oil. Sear fish 2–3 minutes per side (depending on thickness) until opaque and flaky. Don’t overcook—rockfish is delicate.
6. Warm tortillas: Warm directly over a burner flame (quickly) or in a dry skillet 20–30 seconds per side.
7. Assemble: Tortillas + rockfish + slaw. Serve with crispy smashed potatoes on the side.