Dulse and (optional) Rockfish Tacos
Notes
*Be sure to be sourcing your fish sustainably. Sustainable fish refers to the method and location of catch. Always ask your retail provider where the fish has come from and how it was caught. If on the Oregon Coast there are a huge number of seafood markets located directly at the ports which provide local, sustainable options of seafood.
Persons
4
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Ingredients
- Creamy Hot Sauce
- 1/2 cup plain greek yogurt
- 1 tbsp hot sauce of your choosing
- For Quick Pickles (Quickle)
- 2 cups red cabbage
- 1 jalapeno (optional)
- 1/2 cup red onion
- 1/4 cup white wine vinegar
- 1/8 cup water
- 2 tsp sugar
- 1 pinch salt
- Grilled Rockfish
- 1 lb sustainably sauced* rockfish filet
- 3/4 tsp chili powder
- 3/4 tsp garlic powder
- 1/8 tsp ground cumin
- 1/8 tsp salt
- 1 tbsp olive oil
- For Rockfish Replacement
- 1/2lb fresh dulse
- 1 medium onion
- For Taco Assembly
- 8 Small corn tortillas
- 1 Large avocado
- Cojita cheese
- Cilantro
Instructions
- Tacos are one of the easiest (and most delicious) ways to utilize fresh dulse! Depending on whether or not you’d like to add local rockfish to your tacos, it can be used fresh or sautéed.
- Taco Assembly Prep
- Slice avocados, crumble cojita cheese, cut cilantro, warm tortillas.
- Rince fresh dulse and chop into desired size for use as crunchy “sea cabbage” condiment.
- Creamy Hot Sauce
- Simply mix hot sauce and greek yogurt together in a small bowl.
- Quick Pickles
- Combine water, vinegar, salt and sugar. Simmer to combine ingredients.
- Dice cabbage, jalapeño, and red onion.
- Pour vinegar mixture over diced vegetables.
- Grilled Rockfish
- In a small bowl combine all spices to make uniform rub. Sprinkle rub evenly over both sides of rockfish filet. Add olive oil to pan and bring to medium heat. Cook rockfish approximately 2-3 minutes, or until flakey.
- A Rockfish Alternative (or addition) of Sautéed Dulse
- Sautéed yellow onions on medium heat with olive oil. Once translucent, add fresh dulse seaweed and stir. Let seaweed cook until well wilted OR until crispy. The crisp brings out more of a smokey savory flavor than the “sea” flavor that the wilted dulse provides.
