by Marcus Weiner
Serving size 2 tacos, serves 4
Ingredients
2 pounds boneless, skinless rockfish fillet, cut into 8 equal pieces
8 cups shredded lettuce
2 cups shredded cheddar cheese
16 tbs salsa
8 soft taco shells
4 tbs canola oil
Taco Seasoning
4 tbs chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp crushed red pepper
1 tsp dried oregano
2 tsp paprika
4 tsp cumin
2 tsp salt
2 tsp pepper
Directions:
Add 4 tbs canola oil to a hot pan. Coat rockfish liberally with taco seasoning so that each piece is entirely covered. Place in hot pan. Cook on high for about 3- to 4 minutes, then flip and finish cooking in 2- to 3 minutes. Oil should be hot enough so that it blackens the seasoning. Warm up the soft taco shells; I microwave mine for about 20 seconds on high, or you can also steam them. Place 1 cup shredded lettuce on the shell, add 1 piece of rockfish, sprinkle with 1/4 cup shredded cheese, and add 2 tbs salsa. Some choose to add sour cream, avocado or guacamole to their taco at this stage. Close on one side, fold the bottom towards the closed side and close the other side, leaving the bottom closed and top open.