Careme

Ingredients

• Fresh Rockfish fillet (Pacific caught) 12 oz $9.99/lb
• Organic Green Cabbage 1/2 lb (about 3–4 cups shredded) $2.49/lb
• Organic cucumber 1 $1.49
• Organic Jumbo Red Onions (or yellow onion) 1/4 onion, thinly sliced $2.99/lb or $2.19/lb
• Organic romaine lettuce (optional, for extra crunch) a handful, shredded $3.50 (sale)
• Corn or flour tortillas 6 small
• Lime 1
• Sour cream or Greek yogurt 1/3 cup
• Mayonnaise (optional, for richer sauce) 1 tbsp
• Chili powder 1 tsp
• Ground cumin 1/2 tsp
• Garlic powder 1/2 tsp
• Salt & black pepper to taste
• Neutral oil (canola/avocado) 1–2 tbsp

Instructions

1. Prep slaw: Shred cabbage; slice cucumber into thin half-moons; thinly slice onion. Toss with a pinch of salt and a squeeze of lime. Let it sit while you cook fish.
2. Mix crema: Stir sour cream/Greek yogurt with 1–2 tbsp lime juice, a pinch of salt, and black pepper. Add 1 tbsp mayo if you want it richer.
3. Season fish: Pat rockfish dry. Mix chili powder, cumin, garlic powder, salt, and pepper; coat fish on both sides.
4. Cook fish (stove): Heat a skillet over medium-high with 1 tbsp oil. Cook fish 2–4 minutes per side (depending on thickness) until opaque and flaky. Break into large chunks.
5. Warm tortillas: Briefly warm tortillas in a dry skillet or directly over a low gas flame (if available), 10–20 seconds per side. Keep wrapped in a towel.
6. Assemble: Tortillas + fish + cabbage slaw (and optional romaine) + lime crema. Serve with extra lime wedges.