Blackened Rockfish Tacos

Yields: 1 Serving

Ingredients:

• 1 (6 ounce) rockfish fillet
• 1 tablespoon blackening seasoning
• 2 tablespoons extra virgin olive oil
• 3 (6-inch) corn tortillas
• 1/2 cup shredded cabbage
• 1 Roma tomato seeded and diced
• 1 tablespoon diced red onion
• 1 tablespoon Mexican crema

Preparation:

Heat a Cast Iron Skillet over high heat for about 8 minutes. Rub rockfish fillet with blackening seasonings.

Add olive oil into hot Cast Iron Skillet. Place fillet in skillet and cook until coating on the underside of the fillet turns black, 3 to 5 minutes. Turn fish over and cook 2 more minutes or until fish flakes easily with a fork.

Break the fish into long bite size pieces. Add it to warm tortillas, top with cabbage, tomatoes, onions and Mexican crema.

Cooks’ Note: If you don’t have blackening seasoning on hand you can mix together in a jar the following: 1 Tbsp. smoked paprika, 3/4 tsp. onion powder, 1/2 tsp. sea salt, 1/2 tsp. garlic powder, 1/2 tsp. ground black pepper, 1/2 tsp. thyme, 1/2 tsp. oregano, & 1/8-1/2 tsp. cayenne pepper. Save the leftovers in your spice cabinet)

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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