Cedar plank grilled rockfish, purple pepper mango salsa, brief-pickled slaw, avocado dressing, and Monterey jack cheese all wrapped up in flour tortillas. Make a taco bar to your next outside BBQ!

INGREDIENTS
QUICK PICKLED SLAW
- 2 cups red cabbage, shredded
- 1/4 cup champagne, white balsamic, or white wine vinegar
- 2 tsp sugar
- 1 pinch salt
RED PEPPER MANGO SALSA
- 1 large mango
- 1/4 cup red pepper*, diced
- 2 tbsp sweet onion, diced
- 1/2 lime
- 1 – 2 tbsp cilantro
- 1 pinch salt
SPICY AVOCADO DRESSING
- 1 medium avocado
- 1/2 lime
- 1 – 2 tsp hot sauce**
- 1/4 – 1/2 cup water***
GRILLED ROCKFISH
- 1 lb rockfish filet
- 3/4 tsp chili powder
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 1/8 tsp ground coriander
- 1/8 tsp ground cumin
- 1/8 tsp kosher salt
- 1 TBSP olive oil
- 1 cedar plank
TO ASSEMBLE THE TACOS
- 4 ounces Monterey jack cheese
- 8 small flour tortillas
INSTRUCTIONS
- Soak your cedar plank in water for a minimum of 30 minutes prior to use.
QUICK PICKLED SLAW
- Thinly slice the cabbage into shreds. Place in a medium-size bowl along with vinegar, sugar, and salt, and toss to combine.
- Do this first so that the brine has time to pickle the cabbage. Make sure to stir it once or twice as it rests.
RED PEPPER MANGO SALSA
- Cut the mango, red pepper, onion, and cilantro into small dice and place in a medium mixing bowl. Add the juice of 1/2 a lime and a pinch of salt. Mix to combine and let rest.
SPICY AVOCADO DRESSING
- In a blender or food processor add the avocado, juice of 1/2 a lime, 1 tsp of hot sauce, and 1/4 cup of water.
- Puree, adding more water one tablespoon at a time until thin and drizzly like a dressing. Adjust hot sauce to taste.
GRILLED ROCKFISH
- Preheat grill to medium-high heat.
- In a small bowl make a spice rub by combining together chili powder, garlic powder, onion powder, ground coriander, ground cumin, and salt.
- Rub the olive oil on the top side of the cedar plank and the top side of the rockfish fillet. Sprinkle on 1/2 of the spice rub and rub in.
- Flip rockfish upside down onto the cedar plank so that the seasoned side is down. Oil the top of the rockfish, sprinkle on the remaining spice rub and rub in.
- Place cedar plank in the center of your preheated grill. Close the top and grill for 10 – 15 minutes or until the fish reaches an internal temperature of 135 – 145 degrees.
- Remove rockfish and cedar plank from the grill and allow the fish to rest for about 5 minutes. You can serve the fish directly from the cedar plank, but watch out for dribbles as the planks have a tendency to warp.
TO ASSEMBLE THE TACOS
- Shred the cheese.
- If desired, heat your tortillas directly on the still-hot grill. Turn them after a few seconds to prevent burning.
- Assemble the tacos in any way you choose!! I like mine with a little bit of everything and an extra sprinkle of cilantro.
NOTES
*You can use any kind of red pepper that you choose, based on how hot you like your food. For a mild salsa try a red bell pepper. For something hotter try a red jalapeno.
**Start with 1/4 cup of water and add one tablespoon at a time until you get the right consistency. The weather can change how much water you need. I usually use about 3/8 a cup or 1/4 cup plus two tablespoons.
***Use any kind of hot sauce you like and adjust for how spicy you want it.
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