In this Mercury Cook Your Catch video, Ali Hussainy of Local Knowledge brings a taste of SoCal to wherever you call home with his Southern California rockfish taco meal. It’s simple and easy, but with a bold flavor that brings to mind beachside outdoor dining in the sunshine.

• Fresh corn tortillas
• Rockfish fillets (battered and deep fried)
• Fish taco sauce: sour cream mixed with milk, ranch dressing mix, garlic, salt and pepper
• Shredded red cabbage
• Pico de gallo
• Hot sauce
• Fresh limes

Start by frying the fish. You’ll need one piece for every taco you intend to make. Hussainy likes to start by seasoning the fillets with salt, pepper and garlic, then coating them in batter before deep-frying. If you don’t have a favorite deep-fried fish recipe, this previous Cook Your Catch is a great place to start. The recipe calls for freshwater fish, but this method works great with saltwater species as well.

Mix up the fish taco sauce by “watering down” sour cream with milk and adding ranch dressing mix, garlic, salt and pepper.

Shred a quarter- or half-head of red cabbage by cutting it into thin strips with a sharp knife.

Then just put everything together. Place a fillet in the middle of a warm tortilla, add some red cabbage, a bit of pico de gallo and hot sauce to taste, a shot of your fish taco sauce and a squeeze of fresh lime

Fold up the sides of the tortilla into the classic taco shape and you’re done. When you bite into that crunchy bit of heaven, you’ll practically be in Redondo Beach. This recipe is also great for grouper, red snapper or just about any flavorful whitefish available in your area. You can also put a different regional spin on it by adding some green chilis, jalapenos or your favorite salsa.

Enjoy, dude.