Grilled Fish Tacos with Hot Honey Crema

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Once the sun begins to show up on a consistent basis, my fish and lime intake sees a serious uptick. This summertime recipe is built to execute at any cookout; make the crema ahead and play grill master for under fifteen minutes but still walk away as the hero of the party. All you need is an active bbq, Jacobsen Co. Seafood Seasoning and a trustworthy set of tongs and taco Tuesday gets just a little more interesting.

Recipe by: Kourtney Paranteau

Makes 4 servings 


  • 1lb rockfish, patted dry with a paper towel 
  • 2 tbsp Jacobsen Co. Seafood Seasoning 
  • 4 whole scallions
  • ¼ head green cabbage
  • 1 poblano pepper, halved and seeded 
  • ½ cup olive oil 
  • 12 small tortillas (4-5 inches)
  • 1 cup labneh 
  • 2 tbsp Jacobsen Co. Hot Honey Sauce 
  • 2 limes juiced, plus more for serving/garnish 
  • 2 red radishes, thinly sliced


Preheat your grill to medium-high. Meanwhile, rub Jacobsen Co. Seafood Seasoning all over the rockfish. In a large bowl, toss scallions, cabbage and the poblano in olive oil until they’re completely coated. Cook your cabbage on each side for seven minutes before removing from heat. Place whole scallions and halved poblanos on the grill, followed by the rockfish and cook for about five minutes on each side before removing from heat. If you’re an accomplished multitasker feel free to warm your tortillas on the grill top for about ten to twenty seconds per side while your fish and vegetables share the grill, but if you want to play it safe finish your time with the grill by heating your tortillas. 

While your fish rests, make your crema by simply whisking labneh, hot honey and lime juice in a small bowl. Thinly slice your cabbage and poblano and toss with spicy labneh before filling your tortillas with a healthy amount of cabbage-slaw, rockfish pieces and garnishing with grilled scallion and radish wheels. 

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