Smoky Skillet Rockfish Tacos with Winter Cabbage–Cucumber Slaw
Fast, bold, and cozy: rockfish gets a smoky paprika sear, then it’s tucked into warm taco-style wraps with crunchy winter cabbage and creamy avocado. This hits “fresh coastal” without feeling heavy.
Back to full listIngredients
- Fresh Rockfish Fillet Pacific Caught 1 lb (2 fillets) $6.99 sale (reg $9.99)
- Organic Green Cabbage 2–3 cups shredded $1.69/lb
- Simple Truth Organic® Fresh Avocados Bag 1 avocado $4.99
- Organic Long English Cucumber 1/2 cucumber, thinly sliced $2.29
- Organic Jalapeno Peppers (optional) 1 small, thinly sliced $4.99/lb
- Simple Truth Organic® Garlic Bulbs 1 clove, grated/minced $1.99
- Lime (or lemon) 1 (for juice)
- Corn or flour tortillas 6 small
- Neutral oil (canola/avocado) 1–2 tbsp
- Smoked paprika 1 tsp
- Ground cumin 1/2 tsp
- Salt & black pepper to taste
- Sour cream or plain yogurt (optional) 2 tbsp
Instructions
- Prep: Pat fish dry and cut into 2-inch chunks. Shred cabbage. Slice cucumber and jalapeño. Mash avocado with a pinch of salt, garlic, and lime juice (and sour cream/yogurt if using).
- Season fish: Toss fish with smoked paprika, cumin, salt, pepper, and 1 tbsp oil.
- Make quick slaw: In a bowl, toss cabbage + cucumber with lime juice, salt, and a drizzle of oil. Add jalapeño if you want heat.
- Sear (stove): Heat a skillet over medium-high. Add a thin film of oil. Sear fish 2–3 minutes per side until just cooked through and nicely browned.
- Warm tortillas: Heat tortillas in a dry skillet 20–30 seconds per side or wrap in foil and warm in the oven for a few minutes.
- Assemble: Spread smashed avocado on tortillas, add fish, top with crunchy slaw. Extra lime on the side.
Health notes: ~650–800 calories per serving (depends on tortillas + avocado). High protein, lots of veg; heart-healthy fats from avocado.
Drink pairing: Washington: Georgetown Bodhizafa IPA (Seattle) if you like hops with spice, or a crisp WA Sauvignon Blanc.