Best Fish Tacos Ever 1

Fish TacosDriving down the road, I see flower farmers off to one side and then a few miles later I pass the gardener, who brings her produce to my local Farmer’s Market. Watching them out working hard, supporting their community and their family gives me a sense of pride to be living in this incredible area. I want to be part of what they’re doing. They are growing local food in a sustainable, honorable way and they are part of a larger movement, a movement that extends far beyond the fields, out onto the sea.  The focus and care you see when a family is planting their first seeds of the year, or while they’re out line-catching fish to sell, makes it obvious that this is more than just about food. This is about a way of life; a way of life that is healthier, better for the environment and supportive of families. When we care about what these people are doing and then use their goods to cook for our families, magic happens. Conversations with our kids are started and we enjoy our food in a whole new way. We feel good about what we’re eating and we develop a relationship with the people in our part of the world.

20150524_sitka_467 Photo credit: Joshua Roper Photography20150524_sitka_090Photo credit: Joshua Roper Photography

Recently a box from Alaskans Own arrived at our door, straight from Sitka, Alaska.  Filled with the most beautiful Rockfish and Halibut I’d ever seen, my husband and I couldn’t wait to create a new recipe with it.

Alaskans Own is a non-profit, Community Supported Fishery program that will be coming to Seattle starting in May.  Around 150 small business fisherman in Alaska are part of this group. The fish they catch are immediately cleaned, put on ice and then shipped  for you and your family to enjoy. Because of their responsible ways of catching, the fish you receive in your monthly share, are of the highest quality. It’s really exciting to think that the Seattle area has the opportunity to support this program! Tomorrow we’ll be sharing more about this program and offering you all a special giveaway! You are going to LOVE this offer!

For now… The BEST Fish Tacos of my life.

The Rockfish from Alaskans Own was gorgeous. So much so, that I enlisted my husband’s help on this recipe. If you know us, you’ll know that in our relationship, he’s the chef and I’m the baker.DSC_0076Because the fish is such a great quality, we wanted to keep the tacos simple and not mask any of that wonderful flavor.

Lightly flouring the fish, he quickly cooked it in a cast iron pan over medium-high heat.DSC_0081All of these brightly colored veggies came together for a healthy slaw. Tomatoes, red cabbage, carrots, cilantro, lime juice, green onions, bell peppers, garlic and jalapeno. These fresh flavors go perfectly over a subtle flavored fish.
DSC_0055DSC_0073The corn tortillas can either be microwaved, lightly fried, warmed in a pan or served cold.  

This recipe is perfect for summer and it would be great for parties. The veggie garnish can be made ahead of time and you can have the fish all ready to cook before your quests arrive. 

Fish Tacos
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Sauce for veggie slaw
  1. 3 tbsp mayonnaise
  2. 1 stevia packet
  3. 1/2 tsp salt
  4. 1 tbsp fajita seasoning
  5. 2 cloves minced garlic
  6. Juice from 1 large lime
Veggie Slaw
  1. 1 smell red cabbage, shredded
  2. 1 cup shredded carrot
  3. 1 jalapeno, diced small with the seeds and membrane removed
  4. 10 cherry tomatoes, diced
  5. 1/2 bunch cilantro, chopped
  6. 1 bunch green onions, diced
  7. Optional: Any other diced bell peppers to taste
For the fish
  1. 1 lb rockfish
  2. 1/4 cup flour
  3. 1 tbsp fajita seasoning
  4. 1 tsp paprika
  5. 1 tsp pepper
  6. 8 corn tortilla
  7. Oil for greasing the pan
  1. Start by stirring all of the sauce ingredients together in a large bowl. Then add in the prepared veggies. Once your veggie slaw is ready, put it in the fridge and move on to preparing and cooking the fish.
  2. Preheat a large cast iron skillet.
  3. Pat fish fillet dry with paper towels.
  4. Combine flour, fajita seasoning, paprika and pepper.
  5. Dredge fillet in flour mixture.
  6. Add oil to preheated cast iron pan and when it's almost smoking, add in the fish.
  7. Cook fish approx. 3-4 minutes per side. Remove to a plate when done.
  8. Prepare tortillas by lightly frying, microwaving or however you choose.
  9. Spread the veggie slaw onto the tortilla, top with fish, garnish with cilantro, chopped tomato, lime and sour cream.
  10. Serve immediately and enjoy!
Northwest Healthy Mama
DSC_0094DSC_0095Tomorrow we’re sharing more about  Alaskans Own and we’ll be offering a giveaway you won’t want to miss! See you then!

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About Angela Strand

Angela is a wife, mama to three little ones and a lifelong Washington State resident. Besides facilitating the NW Healthy Mama website, she loves being involved in her kids' school, hiking with her girlfriends, growing all the things, writing, reading and taking photos.

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