Reel in Flavor: Quick & Healthy Rockfish Tacos from the Pacific Northwest

Out on the rugged coasts of Oregon and Washington, rockfish are a prize catch for any angler. Their firm, flaky white meat is a blank canvas for bold flavors, and nothing beats turning a fresh haul into a plate of rockfish tacos. This recipe is quick, healthy, and lets the fish shine. Here’s how to bring that Pacific Northwest bounty to your table.

Ingredients  

• Fresh rockfish fillets (skinned and deboned)

• Slap Ya Mama seasoning (or your favorite fish seasoning)

• Avocado oil

• Soft tortillas (corn or flour, your call)

• Shredded cabbage

• Baja taco sauce

  Check our these two taco sauce recipesfor a killer homemade version.

  • Walleye tacos with Citrus Cilantro Slaw and Sweet & Spicy Chipotle Sauce

  • Bajo Crappie Tacos

• Ice-cold beer or beverage of choice

Instructions  

1. Hit the Coast: Start by landing some rockfish off the Oregon or Washington coast. Fresh is best—nothing compares to fish you pulled from the water yourself.

1. Prep the Catch: Fillet your rockfish, remove the skin from both sides, and pick out every last bone. Clean fillets are key for a no-fuss taco.

1. Season It Up: Lightly dust the fillets with Slap Ya Mama or your go-to seasoning. Don’t overdo it—the fish’s flavor should still come through.

1. Fire Up the Pan: Heat a large cast-iron skillet over medium-high and add a thin layer of avocado oil. Get it nice and hot, but not smoking.

2. Cook the Fish: Lay the fillets in the skillet and let them sear for 4 minutes. Flip them carefully and cook the other side for another 4 minutes.

1. Flake and Crisp: Using tongs, break the fillets into bite-sized chunks. Keep turning the pieces until both sides pick up some golden-brown color.

1. Sqeeze some Lime: Squeeze a gerneouse portion of a fresh cut lime over the meat while it is still cooking - this adds a great extra flavor.

1. Kill the Heat: Once the fish is flaky and lightly crisped, turn off the burner.

2. Build Your Taco: Pile the rockfish into a warm soft tortilla. Top with a handful of shredded cabbage and a generous drizzle of baja taco sauce.

1. Crack a Cold One: Serve with an ice-cold beer or your favorite drink, and dig in.

Thanks for reading!

Bill