GRILLED ROCKFISH TACOS

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

1. Soak your cedar plank in water for a minimum of 30 minutes prior to use.

QUICK PICKLED SLAW

1. Thinly slice the cabbage into shreds. Place in a medium-size bowl along with vinegar, sugar, and salt, and toss to combine.
2. 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

1. 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

1. 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. 
2. Puree, adding more water one tablespoon at a time until thin and drizzly like a dressing. Adjust hot sauce to taste.

GRILLED ROCKFISH

1. Preheat grill to medium-high heat.
2. In a small bowl make a spice rub by combining together chili powder, garlic powder, onion powder, ground coriander, ground cumin, and salt.
3. 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. 
4. 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.
5. 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. 
6. 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

1. Shred the cheese.
2. If desired, heat your tortillas directly on the still-hot grill. Turn them after a few seconds to prevent burning. 
3. 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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