Loaded with spices and topped with a flavor bursting corn mango salsa, these rockfish tacos are simple to prepare and super tasty.
I'm all about tacos - from carne asada street tacos to spicy shrimp tacos to chicken mole tacos to potato tacos. The options really are endless.
And one of the most popular is fish tacos. Quick to prepare, healthier and just super flavorful, it is hard to top. And while the most popular type of fish is mahi mahi or cod, I wanted to change it up with some rockfish.
If you've never had rockfish, it is similar to sea bass and has a delicate, nutty and sweet flavor.
And while the rockfish is great on its own, it is upped by my corn mango salsa which goes with basically anything. It is that good!
To top it off, these rockfish tacos can be prepared in under 30 minutes, which is never a bad thing!
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Ingredient Notes
- Rockfish - when it comes to fish, I always go for wild caught if at all possible but farm-raised works too. You could also use sea bass or cod.
- Spices - the combination of sugar and spices helps create that blackening crust and brings a little heat to the fish.
- Salsa - I like to make a fresh corn mango salsa to go on top, but you can also buy something from to store or give this corn mango salsa a try.
- Tortillas - I like flour tortillas for these rockfish tacos, but corn tortillas work too.
Step-by-Step Photos
Make the salsa by combining all of the ingredients in a bowl and set aside. Then mix together the spice ingredients in a small bowl.
Rub the seasoning into the fish. Heat oil in skillet over medium-high heat and cook fish for 4 minutes per side or until done. Then prepare the rockfish tacos to your liking.
FAQs
It is a common bass-like fish on the Pacific coast and more so in Alaska. There are more than 70 varieties. It is a medium-firm fish with a mild tasting and flaky texture, making it perfect for tacos.
No. Every grocery store sells seasoning, but it really is easy to make on your own for these tacos
The easiest way to tell if the rockfish is done is by testing it with a fork at an angle, at the thickest point, and twist gently. The fish should flake easily when it's done.
It will also lose its translucent color. If you want to use an internal thermometer, it should be between 140-145°F.
To me, flour tacos are best for these rockfish tacos, but corn works too. You can even try homemade blue corn tortillas.
Side Dish Options
These rockfish tacos are great on their own but you can also add a side or additional toppings. Some options include:
Pro Tips/Recipe Notes
- If possible, use fresh corn on the cob and mango. However if you’re making this in the winter, frozen will work fine.
- Be consistent with dicing the mango, avocado and onions so you have the same great bite every time.
- Use wild rockfish when possible. It is healthier for you and just tastes better. Frozen rockfish works fine too but just make sure it is thawed before cooking.
- You know the fish is done when it flakes easily when pressed with a fork.
- To make the corn tortillas pliable, heat a small skillet over medium heat and cook for 30 seconds on each side. You can also cover the tortillas with a wet paper towel and place in the microwave for 30 seconds.
Other Seafood Recipes
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Rockfish Tacos
Ingredients
Tacos
- 1 lb rockfish
- 2 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- flour tortillas
- lettuce or cabbage
Corn Mango Salsa
- 2 mangoes, pitted, peeled and diced into ½" cubes (about 1 ½ cups)
- 2 ears corn, sliced from the cob (about 1 ½ cups)
- 1 avocado, pitted, peeled and diced into ½" cubes
- 1 jalapeño, seeded and diced
- ¼ cup red onion, diced
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh basil, chopped
- juice from 1 lime
Instructions
- First you want to grill or saute the corn. If using the grill, soak corn for 10 minutes. Wrap each in aluminum foil and grill 3-4 minutes per side. If sauteing, cut the corn off the cob and cook over medium-high heat in skillet for about 5 minutes or until corn starts to char.
- In a medium bowl, toss together the mango, corn, avocado, jalapeño, red onion, cilantro, basil and lime juice. Set aside.
- In small bowl, combine the chili powder, paprika, cumin, salt, garlic powder and black pepper. Rub the seasoning into the fish, making sure it's entirely coated.
- Heat 1 tablespoon olive oil over medium-high heat in large skillet. Add fish to skillet and cook for 4 minutes per side or until done.
- Heat the tortillas over medium heat in small skillet for 30 seconds on each side to make pliable. To serve, add cabbage or lettuce, fish and the corn mango salsa.
Notes
- If possible, use fresh corn on the cob and mango. However if you’re making this in the winter, frozen will work fine.
- Be consistent with dicing the mango, avocado and onions so you have the same great bite every time.
- Use wild rockfish when possible. It is healthier for you and just tastes better. Frozen rockfish works fine too but just make sure it is thawed before cooking.
- You know the fish is done when it flakes easily when pressed with a fork.
- To make the corn tortillas pliable, heat a small skillet over medium heat and cook for 30 seconds on each side. You can also cover the tortillas with a wet paper towel and place in the microwave for 30 seconds.
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