This taco bar is fun for the whole family. With a mild and flaky rockfish that is perfect for tacos, a creamy avocado crema, a sweet corn salsa, and all the fixings, your kids will be asking for seconds and thirds! And the best part about a taco bar? You can leave the more "adult" flavors on the side so everyone can customize their meal to their liking.
Ingredients
For the Tacos:
1-1½ pounds rockfish fillet Available in Our Seafood Subscription Box
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon cumin
¼ teaspoon chili powder
Salt and pepper
1 tablespoon vegetable oil
Flour tortillas
Hard corn shells
For the Avocado Crema:
1 ripe avocado
1 cup crema or sour cream
1 teaspoon lime juice
¼ teaspoon salt
For the Corn & Tomato Salsa (pro-tip: make a double recipe to eat with chips)
1 cup frozen corn kernels
1 teaspoon vegetable oil
2 medium tomatoes, diced
⅓ cup red onion, diced
1-2 teaspoons lime juice, to taste
1 tablespoon chopped cilantro
Salt and pepper, to taste
Additional Toppings:
Queso fresco
Chopped cilantro
Pickled jalapeños
Sliced avocado
Pinto beans
Lime wedges
Tortilla chips, for extra salsa
Directions
MAKE SALSA
Heat oil in a small saute pan over medium-high heat. Add corn kernels and saute for 4-5 minutes until the corn kernels are a little caramelized. Remove from heat and set aside.
In a medium mixing bowl, combine tomatoes, red onion, lime juice, cilantro and cooled corn. Season with salt and pepper to taste.
MAKE AVOCADO CREMA
Place avocado, crema, lime juice, and salt in a blender. Blend until smooth.
COOK ROCKFISH
Season fish with onion powder, garlic powder, cumin, chili powder, and salt & pepper.
Heat 1 tablespoon vegetable oil over high heat until shimmering. Add fish and cook until seared on both sides, about 3 minutes per side. Remove fish to a platter for serving.
MAKE A TACO BAR
Set out the fish platter, tortillas, salsa, avocado crema, and other optional toppings, and have everyone dig in!
