::FOR THE ROCKFISH::
Preheat oven to 425. Dice fish into pieces that will fit nicely onto tacos. Drizzle a little oil and then season with paprika, chili powder, and garlic powder and about 1 tbs corn starch optional to help them get a nice crisp in the oven. Mix with your hands to thoroughly coat and then space them out in a single layer on a sheet pan and bake for about 15-20 min (can hit with a broil for the last few to get them good and crisp/golden browned).
::FOR THE SALSA::
Fine dice 1 small apple, 1 shallot, about 1/2 tub cherry tomatoes, and a handful of cilantro. Squeeze juice of 1/2 lime and season with a big pinch of salt and sugar and mix.
::TO ASSEMBLE::
I mixed sour cream with the other half of the lime to make a nice little crema and chopped purple cabbage. Heated white corn tortillas on the stove with a dash of oil and topped with crema, purple cabbage, fish, salsa, and more crema!
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