Chipotle Rockfish, Shrimp and Bacon Tacos

By Capt. Andy Martin – We get to enjoy Taco Night a few times a week at my house, and typically we try a different version of rockfish tacos. Running a charter boat business, we get plenty of fresh rockfish and lingcod fillets to take home and try new variations of tacos. Recently we tried a spicier fish taco recipe, that was not only loaded with flavor and surprisingly easy to make, but was also unique to any other fish taco recipe we have tried. Chipotle Rockfish, Shrimp and Bacon tacos are insanely delicious, and sure to become a favorite way to prepare rockfish, halibut, cod or surfperch.

This recipe took quite a bit of tinkering to perfect. It is best prepared broiled in the oven. Everyone who has tried it agrees it is their new favorite fish taco recipe.

Served with homemade salsa and crema sauce, and garnished with avocado, cucumber, cabbage and mango, these tacos are sure to make Taco Night a hit.

Chipotle Rockfish, Shrimp and Bacon Tacos

1-2 pounds rockfish (or surfperch, lingcod, halibut or surfperch), cut into smaller chunks

1 pound peeled medium or large shrimp

1 can (7 oz.) Chipotle peppers in adobo sauce

4-6 slices bacon

1 cube butter

1 cup mayonnaise

1/4 cup Maggi Jugo sauce (can be substituted with 3 tbs soy sauce and 3 tbs Worcestershire sauce)

1 tbs garlic power

salt and pepper to taste

4-6 green onions

2 jalapeno peppers, sliced

2 Anaheim peppers, sliced

Crema sauce

1/3 cup mayonnaise

1/3 cup sour cream

1 tbs sriracha sauce

1 tsp garlic powder

Juice from one lemon

Garnish

Salsa, avocado, cabbage or cole slaw mix, sliced cucumber, sliced mango (optional)

Slightly crisp bacon, and set aside to cool. (Don’t overcook bacon, as it will finish cooking under broiler).

Combine pieces of fish, raw shrimp and pieces of bacon in a bowl. Add mayonnaise, Jugo (or soy/Worcestershire sauce), softened butter, chipotle peppers (break into smaller pieces) and adobo sauce, garlic powder, salt and pepper. Mix together (easier done with your hands than a spoon). Add green onions and sliced jalapeno and Anaheim peppers, and mix together.

Place fish mixture on an elevated baking screen over a baking sheet. The liquid from the mixture will settle below screen (browning bacon first reduces the amount of liquid that ends up on baking dish).

Broil for 5-10 minutes, or until fish is done.

Serve on warm tortillas (we like flour tortillas, but also is great with corn tortillas) with cabbage, salsa, crema sauce, avocado and cucumber. For an extra treat, try adding sliced mango.

To catch a limit of rockfish to make your own Chipotle Rockfish, Shrimp and Bacon tacos, visit www.brookingsfishing.com.