Rockfish Tacos

Loaded with spices and topped with a flavor bursting corn mango salsa, these tacos made with rockfish are simple to prepare and super tasty.

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 10

Total Time 25

Servings tacos

Calories 324kcal

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.

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.