Baja Rockfish Tacos

• 2 6-8 oz rockfish fillets, any bones removed
• 1/2 cup fresh lime juice
• 1 cup flour
• Pinch cumin powder
• Pinch cayenne pepper
• Pinch garlic powder
• Salt & pepper to taste
• 2/3 cup extra virgin olive oil olive oil
• 4 corn tortillas
• 1 cup cabbage, shredded
• Favorite hot sauce
• Pickled jalapenos and lime wedges
• Baja Tartar Sauce (recipe follows)

Rinse the rockfish well with cold water and pat the fillets dry with a paper towel.  Put the fillets in a shallow dish and add the lime juice. Set aside in the refrigerator to marinate for 10 minutes. Drain the fillets and set aside.

Season the flour with a pinch of cayenne, cumin, garlic powder and salt & pepper. Dredge the fillets in the flour mixture, shaking off the excess.

Warm the olive oil in a heavy sauté pan over medium high heat. When the oil is hot, carefully add the floured fillets to the oil and pan fry for 3-4 minutes on each side or until golden brown. Set the fillets aside on a paper towel to drain.

Warm the tortillas in a non-stick pan until pliable, but not crispy.  Flake the pan fried fillets evenly into each tortilla. Top with the tartar sauce, cabbage, and season to taste with your favorite hot sauce. Serve warm with pickled jalapenos and lime wedges.

Serves 2

Baja Tartar Sauce

• 1/2 cup mayonnaise
• 1/2 cup plain yogurt
• 1/4 cup dill pickle, chopped
• 1 tbsp lemon juice
• 1/2 onion, finely chopped
• 1/2 tsp paprika
• 1 tbsp fresh cilantro, chopped
• Salt & pepper to taste