Alaska Rockfish Tacos
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Alaska Rockfish Tacos

The favorite fish of Alaskans makes a beautiful taco: flaky, tender, and delicious.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Mexican
Servings: 4 People
Calories: 438kcal
Author: Katie Workman


  • 2 cups very thinly shredded cabbage preferably Napa
  • 1 red onion halved and very thinly sliced
  • 1 teaspoon minced seeded jalapeno pepper
  • 2 tablespoons cider or rice wine vinegar
  • 3 tablespoons vegetable or canola oil divided
  • Coarse salt and freshly ground pepper to taste
  • 12 6-inch corn or flour tortillas
  • 1 ½ pounds flaky white fish fillets such as Alaska rockfish or cod cut into 1-inch pieces
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 clove garlic finely minced
  • 3 teaspoons lime juice

To Serve (Pick and Choose)

  • Diced avocado
  • Fresh cilantro leaves
  • Lime wedges
  • Tomatillo or regular salsa
  • Sour cream


  • Toss the cabbage, onion and jalapeno with the vinegar and 2 teaspoons of the oil, and season generously with salt and pepper. Set aside.
  • Heat a large dry skillet over medium high heat. Heat the torillas one at a time, cooking for about 30 to 60 seconds on each side, until it is browned in spots and smells slightly toasty. Stack the tortillas on a plate as they are cooked, and repeat until all of the tortillsas have been toasted. Set aside.
  • Sprinkle the pieces of fish all over with the cumin, chili powder, and salt and pepper. Heat 2 tablespoons of the oil in the large skillet over medium high heat. Add 1/3 of the fish and sauté until almost cooked through, turning it as needed, about 5 minutes in all. The pieces may fall apart a little as you cook them; that’s perfectly fine. During the last minute of cooking each batch, add about 1/3 of the garlic and toss over the heat. Place the fish on a serving plate as it is cooked and sprinkle each batch with 1 teaspoon of the lime juice. Keep going, adding a bit more oil as needed, and then adding the fish to the same plate as it is cooked, until all of the fish is sautéed and sprinkled with juice.
  • Serve the fish with the toasted tortillas, cabbage slaw, and the toppings you like. Let everyone assemble their own tacos.


Calories: 438kcal | Carbohydrates: 39.8g | Protein: 36.67g | Fat: 15.3g | Saturated Fat: 9.55g | Cholesterol: 85.05mg | Sodium: 175.15mg | Potassium: 950.94mg | Fiber: 6.01g | Sugar: 2.59g | Vitamin A: 308.08IU | Vitamin C: 15.14mg | Calcium: 127.23mg | Iron: 2.06mg