I had my first fish tacos with slaw in San Diego with my friend Mark Murphy, which were so delicious. He took me to a fish taco dive that was very reasonably priced. I made a note in my mind that it would be worth a try to recreate what I ate that day. This recipe is as close as I could get to what I ate, which was delicious and quick to make.
Teach a Man/Woman to Fish
Some of my fondest summer memories are fishing right off our dock and being able to eat freshly caught seafood. One of my favorite things is knowing where my food is coming from, and I'd say straight out of the water into my kitchen is pretty fresh. Rockfish are abundant in the Chesapeake Bay and surrounding waters of the Maryland Eastern Shore. These fish tacos with slaw are made with Rockfish caught from our dock. You can use store-bought Rockfish; make sure they are ethically raised and caught.
Rockfish season in Maryland runs from late April to Mid May. At this peak, season hand caught Rockfish have to be 35 inches or larger, and you can only keep one fish. Outside of the season, the rockfish size changes to 19 inches, and you can keep two fish to ensure the Rockfish are not overfished.
Making fish tacos with slaw
Let's make a list of all the ingredients that you'll need to make these tacos. I can't emphasize enough that the higher quality of the ingredients, the better the meal. I have to admit that I am a bit spoiled. When I want fresh Rockfish, I call my friend Willie and ask if he's out fishing. The happiest days cooking on the shore are with fish and the green egg! That's usually a cue to him that I am looking for a piece of fish.
To make this dish, you'll need the following:
- salt and pepper
- lime juice
- Bee Inspired Honey
- Rockfish filets
- corn tortillas
- olive oil
- white wine vinegar
- red pepper flakes
You can make these fish tacos in 4 easy steps!
One: Make the slaw.
Combine all the ingredients for the slaw and set aside at room temperature.
Two: Marinate the fish
Mix the marinade for the fish and coat the fish; let stand for 10-20 minutes.
Three: Cook the fish
Pan-saute or grill the fish for 4-5 minutes on each side.
Four: Serve the fish tacos with slaw.
Heat the tortilla and plate. Place the cooked fish in the center of the tortilla. Garnish with slaw, pickled onion, Pico de Gallo, avocado slices, and whatever else you like!
Fish tacos with slaw are a true Eastern Shore specialty. Serve them with all of these accompaniments for a beautiful treat.
- pico de gallo sauce
- sliced avocado
- chopped cilantro
- sliced tomato
- These easy-pickled onions
Try these easy pickled onions on top of a salad or these tacos. They add depth to any meal and taste special! You can make a batch of these and store them in a glass jar in the fridge for weeks.
If you decide to try these rockfish tacos, take a photo and share them with us using #beeinspired on Instagram. We love seeing your photos!