Rockfish Tacos with Cranberry Apple Salsa, Cotija, Pumpkin Seeds on Corn Tortillas
rockfish tacos topped with spicy cranberry apple salsa garnished with cotija cheese
and pepitas
Servings 4
Calories
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
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.
