For the pickled slaw, thinly slice the cabbage into shreds. Place in a medium size bowl along with vinegar, sugar, and salt, and toss to combine. Do this first so that the brine has time to pickle the cabbage. Make sure to stir it once or twice as it rests.

For the mango salsa, cut the mango, red pepper, onion, and cilantro into a small dice and place in a medium mixing bowl. Add the juice of 1/2 a lime and a pinch of salt. Mix to combine and let rest.

To make the avocado sauce, add the avocado, juice of 1/2 a lime, 1 tsp of hot sauce, and 1/4 cup of water to a blender or food processor and puree, adding more water one tablespoon at a time until thin and drizzly like a dressing. Adjust hot sauce to taste.

Now it’s time to get the grill going. Preheat to a medium-high heat. In a small bowl make spice rub by combining together chili powder, garlic powder, onion powder, ground coriander, ground cumin, and salt. Rub the olive oil on the top side of the cedar plank and the top side of the rockfish fillet. Sprinkle on 1/2 of the spice rub and rub in.

Flip rockfish upside down onto the cedar plank so that the seasoned side is down. Oil the top of the rockfish, sprinkle on the remaining spice rub and rub in. Place the cedar plank in the center of your preheated grill. Close the top and grill for 10 – 15 minutes or until the fish reaches an internal temperature of 135 – 145 degrees. Remove the rockfish and cedar plank from the grill and allow the fish to rest for about 5 minutes. You can serve the fish directly from the cedar plank, but watch out for dribbles as the planks have a tendency to warp.

To assemble the tacos, heat your tortillas directly on the still hot grill. Turn them after a few seconds to prevent burning. Assemble the tacos in any way you choose!! I like mine with a little bit of everything and an extra sprinkle of cilantro.

Recipe adapted from Renee Nicole’s kitchen.