- 2 Rockfish Fillets cut into small chunks
- 18 four-inch corn tortillas or 6 twelve-inch tortillas
- Panko
- 2 tbsp cooking oil
- Rockfish seasonings: garlic, salt, dried dill weed, Goya sazon, onion powder, black pepper to taste
Toppings (pick and choose as desired)
- 1-2 limes, cut into wedges
- 1 cup shredded red cabbage
- 1 large onion, diced
- 2 cups radishes, cut into matchsticks
- 2 diced avocados
- Fresh Cilantro leaves
- 3 cups diced tomatoes
- Salsa and/or hot sauce as desired
- Sour Cream
- Herdez Guacamole Salsa
- 2 cups shredded cheese
Tip: tortillas always fill faster than you think! To avoid a mess, add less than you think you should and then attempt to fold over your taco.
- Heat a large, pan to medium-high heat and add enough oil to generously coat the bottom of the pan
- Roll the rockfish chunks in the panko and all the seasonings except the salt
- Sauté the rockfish in the oil until almost cooked through, then add salt. Continue cooking until fish is fully cooked through and then remove from heat.
- While the rockfish is cooking, turn a toaster oven on high and lightly toast the tortillas. Alternatively, you can heat the tortillas in a dry or lightly oiled pan on high heat until brown spots appear on the hot side (usually 20 seconds or less). Make sure you don't overtoast the tortillas or they will break when you try and fold them; make sure they still have a little flexibility when you take them out.
- Assemble your taco and enjoy!
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