Looking for a spin on your next taco night? Are you wanting to eat more fish? Here is a quick recipe that covers both. Swapping out beef or turkey with fish, offers a balance of lean proteins and heart healthy fats. Omega-3 fatty acids, found in fish may help to improve heart health and boost our moods. Current recommendations are for adults to eat 8oz, or about two servings of fish per week.
rockfish tacos topped with spicy cranberry apple salsa garnished with cotija cheese
and pepitas
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Servings: 4
Ingredients
- 1 Tbsp jalapeno peppers diced
- 1/3 cup red bell peppers diced
- 1 each Granny Smith apples unpeeled, diced
- 2 Tbsp sugar
- 1 1/3 cup cranberries fresh preferred.
- 1-1/2 Tbsp fresh cilantro minced
- ½ cup red onion chopped fine
- 2 ¼ tsp lime juice
- 1 lb. rockfish fillets
- ¼ tsp kosher salt
- 1/8 tsp ground black pepper
- 8 each white corn tortillas 6”
- ¼ cup queso cotija
- ¼ cup pumpkin seeds hulled
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Instructions
- 1. Wash all produce prior to prepping. De-seed jalapeno and dice.
- 2. In food processor pulse cranberries 3-4 times until slightly chopped.
- 3. In a large bowl combine cranberries, jalapenos, cilantro, sugar, red onion, apples and bell peppers. Toss to combine and refrigerate for assembly.
- 4. Season rockfish with salt, peppers and lime juice.
- 5. In sauté pan heat oil, 1 tsp per fish filet. Cook fish on medium high heat for about 3 minutes per side until internal temperature reaches 145F. Split fish into 2 oz. pieces.
Assembly:
- To create each taco place 2 oz. fish on each tortilla, top with 1/3 cup salsa, ½ Tbsp cotija and ½ Tbsp pumpkin seeds.
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