Grilled Rockfish Tacos with Lime Crema

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Fish · pescatarian, high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 3/4 lb rockfish or striped bass fillets
• 6 corn tortillas
• 3 cups shredded green cabbage
• 1/2 cup sour cream
• 1 tbsp mayonnaise
• 2 limes
• 1/2 cup chopped cilantro
• 1 red onion
• 1 avocado
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt

Method (tap to check — screen stays awake)

1. Heat a grill to medium-high, about 450°F, and scrub and oil the grates well.
2. Whisk the sour cream, mayonnaise, the zest and juice of one lime and a pinch of salt into a pourable crema.
3. Toss the shredded cabbage and thinly sliced red onion with the juice of a second lime, half the cilantro and a good pinch of salt, and leave it to soften for 10 minutes.
4. Pat the fillets dry, rub with the olive oil and season all over with the chili powder, cumin, smoked paprika and salt.
5. Grill in an oiled fish basket, or on a sheet of foil if the fillets are thin, for 4 minutes on the first side without moving them.
6. Turn once and cook 3 to 4 minutes more, until the fish is opaque, flakes into large pieces and reads 145°F at the thickest point.
7. Warm the tortillas directly on the grate for about 30 seconds a side, until soft and lightly charred, and stack them under a towel.
8. Break the fish into chunks and build each taco with slaw, fish, sliced avocado, crema, the remaining cilantro and a wedge from the last lime.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook