Fish tacos have become a favorite way for people to enjoy rockfish and lingcod caught along the Oregon Coast. Healthy, delicious and easy to make, fish tacos can be made fresh with the catch of the day, or enjoyed months after your fishing trip with fillets from the freezer.
The crew of Brookings Fishing Charters has tried countless fish taco recipes. Here is our favorite, seasoned chunks of rockfish topped with a homemade pico de gallo, avocado and garlic-lime crema, served with a corn tortilla.
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| Fish tacos made from Oregon Coast rockfish topped with a garlic lime crema. Photo by Capt. Andy Martin/Brookings Fishing Charters. |
We begin by preparing a fresh pico de gallo salsa. Combine chopped onion, cilantro and roma tomatoes. Add the juice from a couple of limes, minced garlic, jalapeno, salt, pepper, and creole seasoning. Mix in shredded cabbage (the bags of dry cole slaw mix work great).
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| Combine diced tomatoes, onion, cilantro, jalapeño and cabbage, along with juice from three or four limes, salt, pepper and creole seasoning. |
This pico salsa is also great with tortilla chips. Plenty of lime juice is the key.
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| The finished pico de gallo, lime and cabbage mixture. |
The tacos will be topped with a garlic-lime crema. This is a great topping for any taco or Mexican dish, but is especially tasty on rockfish or lingcod fish tacos. Combine 1/2 cup sour cream, 1/3 cup mayonnaise, 2 to 3 tablespoons lime juice (a whole lime), 1 teaspoon garlic powder and 2 teaspoons Siracha.
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| To make crema, combine 1/2 cup sour cream, 1/3 cup mayonnaise, 2 to 3 tablespoons lime juice (a whole lime), 1 teaspoon garlic powder and 2 teaspoons Siracha. |
Cut the rockfish fillets into small pieces. Each fillet will usually yield four to six pieces. The great thing about fish tacos is a couple of rockfish fillets will go a long way - enough fish for half a dozen fish tacos or more. In a skillet, heat a tablespoon of butter and a tablespoon of olive oil. Spread the pieces of rockfish and generously season with salt, pepper, lemon pepper, Johnny's Seasoning, creole seasoning, and garlic.
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| Spread the pieces of rockfish and generously season with salt, pepper, lemon pepper, Johnny's Seasoning, creole seasoning, and garlic. |
While the fish is cooking, warm corn tortillas on another skillet and place in a warmer.
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| Warm corn tortillas by placing on a hot skillet for one minute per side. |
The fish will cook quickly on medium high heat. Flip each piece of rockfish and season again.
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| A couple minutes per side at medium heat will quickly cook the pieces of rockfish. |
After the fish is done, add a few pieces to each tortilla, and garnish with the pico salso, crema, and slices of avocado. To add an authentic Mexican flavor, add a little grated Cotija cheese.
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| Fish tacos, with pico de gallo, avocado, garlic-lime crema and a little Cotija cheese. |
To catch a limit or rockfish and lingcod to make your own tasty fish tacos, book a trip with Brookings Fishing Charters at
www.brookingsfishing.com or call (541) 813-1082.
