With a little inspiration from Spend with Pennies, I put my own spin on some baked fish tacos made with a Rockfish from Alaska. No need to worry about left overs because there won’t be any!

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Fish Tacos

Course: Main Course

Keyword: avocado, fish, flour tortillas, tacos

Servings: 4

Author: Tina Cusker

Ingredients

Rub

• 1 tsp Old Bay seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp oregano

Avocado Salsa

• 1/4 sweet onion, chopped
• 1 lg tomato, chopped
• 1 avocado, chopped
• 4 Romaine lettuce leaves, chopped
• 1/2 tsp pepper
• 1/2 tsp salt
• 1 tbsp lime juice

Taco Sauce

• 2 tbsp mayonnaise
• 3 tbsp sour cream
• 1 avocado, smashed
• 2 tbsp lime juice
• 1/2 tsp Old Bay seasoning
• 1 tsp garlic powder
• 1/2 tsp cumin

Tacos

• 1- 1 1/2 lb rockfish, cod or other white fish
• 1 tbsp roasted shallot olive oil
• 8 flour tortillas
• prepared (Black Bean & Corn or Mango Habanero salsa, optional

Instructions

• Preheat oven to 400°.
• Combine rub ingredients in a small bowl. Rub into fish fillet(s). Place fish on a parchment lined pan and drizzle with olive oil. Bake for 15 minutes until flaky.
• Meanwhile, combine taco sauce ingredients in a small bowl. Whisk together until smooth and set aside.
• Combine salsa ingredients in a medium sized bowl. Set aside.
• Warm tortillas on griddle or in the microwave covered with a damp paper towel.
• Assemble the fish tacos; tortilla, fish, avocado salsa, and fish sauce. Optional: Top with a black bean & corn salsa or mango habanero salsa and serve with tortilla chips.

Blessings,
Tina

Copyright © 2020 Montana Mountain Maven / Tina R. Cusker. All rights reserved.