Tag: Fish taco recipe

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.

Rockfish, shrimp and bacon, ready to serve with your favorite taco ingredients.

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.

It’s hard to beat rockfish, shrimp and bacon broiled with chipotle peppers.
Key ingredients include chipotle peppers in adobo sauce, and jalapeno peppers.
Fish, shrimp and slightly cooked bacon.
Mix the fish with mayonnaise, chipotle peppers, Jugo sauce, softened butter and onions and peppers.

Place ingredients on a screen over a baking sheet.
Broil on screen over a baking dish.
Ready to make insanely delicious rockfish, shrimp and bacon tacos.
Chipotle Rockfish, Shrimp and Bacon Tacos.

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.

Delicious Fish Taco Recipe

By Capt. Andy Martin – Without a doubt, fish tacos are one of the most popular dishes to enjoy freshly caught rockfish, lingcod, surfperch or halibut. Nearly everyday on our charter boats, we hear “That will make a taco,” or “Fish tacos tonight!” Customers love fish tacos, our crew loves fish tacos, and visitors to the Oregon Coast love fish tacos.

There are countless ways to prepare fish tacos. Some people beer batter pieces of fillets, smother in tarter sauce, and wrap a tortilla around it. Others fry their catch in panko, and serve with cabbage, salsa and sour cream.

Fish tacos with baked rockfish, lime and a delicious crema sauce.

Fish tacos originated in Baja, Mexico. Early versions were fish fillets coated with tempura and fried, served in a warm corn tortilla. The Tipai-Ipai Indigenous people of Mexico are believed to have discovered the tasty combination of fish and stone-ground tortillas.

Fish tacos later became popular in San Diego, and then spread throughout the West Coast.

One of our favorite ways to enjoy fish tacos is seasoning small pieces of rockfish or surfperch fillets, drizzling with olive oil and baking or grilling. When my daughter was young, it was often difficult to get her to eat fish. She would have friends over, and I would make a platter of tacos, not telling them they were made of fish. She and her friends would eat them up faster than I could make them.

Freshly chopped cabbage, red onion, tomatoes and cilantro are a key ingredient to delicious fish tacos.

Today, my captains and deckhands share recipes daily with our charter customers. This baked fish taco is delicious, quick and easy to make, and leaves little mess to clean up.

The colorful combination of purple cabbage, red onion, cilantro, avocado, tomato and feta or cotija cheese make these tacos look, and taste, absolutely amazing. A key ingredient is the crema sauce. The fact the fish is baked, or grilled, instead of fried makes them a healthy alternative to the deep fried fish tacos many people are accustomed to.

A simple mixture of salt, pepper, cayenne pepper and cumin make a perfect fish taco seasoning.

This recipe is incredible with fresh rockfish or surfperch, but frozen fillets also will work. Pacific cod also can be used.

Baked Fish Tacos

Fish Taco ingredients

12 small corn tortillas

1 pound fish fillets, cut into small pieces

1/2 tsp cayenne pepper

1/2 tsp ground cumin

1/2 tsp salt

1/2 tsp black pepper

1 tbsp olive oil

Fish Taco toppings

1 avocado, sliced

Cherry or roma tomatoes, diced

1/4 cup red onion, diced

1/2 cup purple cabbage, shredded

1/2 bunch cilantro, chopped

1/4 cup cotija or feta cheese, grated

1 lime, cut into wedges

Crema sauce

1/3 cup sour cream

1/3 cup mayonnaise

2 Tbsp lime juice

1 tsp Sriracha sauce

1 tsp garlic powder

Preheat oven to 375 degrees. Line a large baking sheet with wax paper, and coat with cooking spray.

In a small dish, combine cayenne pepper, salt and pepper and cumin.

Place the seasoning in a shaker bottle and sprinkle on both sides of fish, or add a small pinch of the seasoning to the fish (don’t apply too much, a little goes a long way!)

Place the fish on the baking dish and lightly drizzle with olive oil. Bake at 375 degrees to 12 to 20 minutes.

While fish is baking, combine the taco sauce ingredients in a small bowl and mix well. The sauce can be spooned onto the fish tacos, when ready, or applied with a squeeze bottle.

Toast the corn tortillas in a large skillet over medium-high heat, 20 to 30 seconds per side.

Place a couple small pieces of fish in each tortilla, and assemble the tacos with the cabbage, onion, cilantro, avocado, tomato, cheese and lime juice, and top with the crema sauce.

Season the fish fillets, and drizzle with olive oil.
Bake the fish at 375 degrees for 12-20 minutes.
Serve with quickly toasted corn tortillas.
Perfect rockfish or lingcod fish tacos.

These fish tacos are sure to be a favorite of even the most picky eater, and are one of the healthier versions of fish tacos you will come across. Served with cole slaw, black beans and/or spanish rice.

To catch a limit of rockfish or lingcod to make your own fish tacos, visit www.brookingsfishing.com or call (541) 813-1082.

Deckhand Chris holds a pair of black rockfish, the perfect ingredient for delicious fish tacos.