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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!
Why This Recipe Works
- Quick and easy - With minimal preparation and quick cooking time, these tacos can be ready in under 30 minutes.
- Healthy - Rockfish is a lean, low-calorie source of protein, rich in omega-3 fatty acids, vitamins and minerals. Paired with fresh toppings like avocado, cabbage and salsa, they are a healthy way to prepare tacos.
- Customizable - Rockfish tacos are highly customizable, allowing you to tailor them to your preferences. From the type of tortillas to the variety of toppings and sauces, you can easily adjust the recipe to suit different tastes and dietary needs.
Jump to:
Ingredient Notes
- Rockfish - When it comes to fish, I always go for wild caught if at all possible. Rockfish has a mild, slightly sweet flavor and a firm, flaky texture.
- Spices - The combination of sugar and spices helps create that blackening crust and brings a little heat to the fish.
- Olive oil - The fat needed to cook the fish.
- Salsa - I like to make a fresh corn mango salsa to go on top as it complements the fish perfectly.
- Tortillas - While not traditional, flour tortillas are my go-to here. Warm the tortillas on a skillet or directly over a flame to make them pliable and enhance their flavor.
Ingredient Swaps
Every recipe can be customized to what you have available or your tastes. Some variations include:
- If rockfish is unavailable, you can substitute with other white fish like cod, snapper or halibut.
- Typically I go with homemade seasonings, but you can use a store-bought taco/fajita seasoning.
- I'm a fan of corn mango salsa as it pairs well with the fish, but you can also just use your favorite store-bought salsa.
- Instead of flour tortillas, can use corn tortillas.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
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.
Yes, frozen rockfish works well for tacos. Make sure to thaw the fish completely in the refrigerator before cooking. Pat the fish dry to remove excess moisture, which helps achieve a better sear or crust when cooking.
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:
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Large bowl - Used to mix the ingredients.
- Skillet - I'm a fan of a cast iron skillet to cook the fish, but any will work.
- Fish spatula - Thin enough so you can easily get under the fish to flip it.
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 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.
Similar Recipes
- Crispy Tofu Tacos
- Chorizo Tacos
- Smoked Pulled Beef Tacos
- Crispy Chicken Tacos
- Sweet Potato Black Bean Tacos
If you’ve tried this rockfish tacos recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
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 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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