These rockfish tacos are seasoned perfectly and blackened on a cast iron skillet, then topped with a refreshingly sweet and tart mango salsa. It takes less than 30 minutes to make this healthy and delicious dish for a light summertime lunch or dinner!
Fish tacos are always a good idea, just like my shrimp tacos with slaw they’re so easy to prep and cook up in a flash. You don’t need a grill to make them either - a stainless steel or cast iron skillet will do the trick. It’s a great way to get restaurant-quality tacos right at home. You and your family will love this fresh and healthy recipe!
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Rockfish Tacos Ingredients & Notes
Rockfish fillets - You can get fresh rockfish at the store. Ask them to debone, skin and fillet it.
Tortillas - I prefer to use tortillas made with corn and flour blend, they’ve got a better flavor from the corn and a great consistency and stretch from the flour. But feel free to use either corn or flour!
Seasoning blend - A mixture of paprika, garlic powder, onion, oregano, basil, salt and pepper.
Optional - Add a bit of cayenne pepper for some heat.
Mango Salsa Ingredients & Notes
Mangos - Any type of mango variety will work, just make sure they are ripe.
Red bell pepper - The red variety will give you a sweeter crunch, but green bell pepper works great too.
Instructions
- Dry the fish fillets and season them on both sides.
- Heat a nonstick pan (preferably cast iron to get a nice “blackening” on the fish) with some oil or butter. Cook the fish for about 3 to 4 minutes on each side.
- Prep and cut the ingredients for the mango salsa.
- Mix all the salsa ingredients together.
Pro Tips
- Mango salsa can be stored overnight. I wouldn’t recommend keeping it for more than 2 days.
- Serve the mango salsa with a side of tortilla chips, they go amazing together!
- This blackened fish taco seasoning is not spicy (and kid-friendly), but if you like some spice, add ½ tsp cayenne pepper to the mix or some jalapeno peppers to the salsa.
Frequently Asked Questions
Some options are grilled corn, guacamole, Spanish rice, grilled vegetables, and your favorite hot sauce.
It’s a mild white fish that has a firm flesh. It’s easy to eat, without a strong fishy taste.
Overnight, in an airtight container.
Yes! It's great for fish tacos, it’s mild tasting and lean. Adding seasoning to it will intensify the flavors for the taco.
More Summertime Recipes to Enjoy
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Blackened Rockfish Tacos with Mango Salsa
Equipment
- Cast iron skillet or nonstick pan
Ingredients
Rockfish tacos
- 12 ounce rockfish fillets, de-boned and skinned 2 medium sized rockfish
- 8 6-inch round corn/flour tortillas
- 1 ½ tablespoons paprika
- ½ tablespoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¾ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 2 tablespoons butter or oil for pan frying the fish
Mango salsa
- 3 cups ripe mangoes, diced into bite sized pieces about 2 medium sized mangos
- ½ cup red bell pepper, diced about ½ red bell pepper
- ¼ cup red onion, diced
- 3 tablespoons lime juice
- ¼ teaspoon kosher salt
Instructions
- Dry the rockfish fillets well with a paper towel
- Mix all seasoning ingredients together in a bowl.
- Season the fish fillets on both sides and set aside.
- Make the mango salsa. Add mangos, bell pepper, onion, lime juice and salt in a bowl and mix well. Set aside in the refrigerator until ready to use.
- Heat a cast iron skillet or nonstick pan on medium-high heat, add butter or oil. When the pan is hot, add the fish fillets. Cook for 3 to 4 minutes on each side.
- Assemble the tacos. Break the fish into long bite size pieces. Add it to warm tortillas. Top it with the mango salsa.
Notes
- Mango salsa can be stored overnight. Keeping it for more than 2 days is not recommended.
- Serve the mango salsa with a side of tortilla chips.
- This blackened fish taco seasoning is not spicy (and kid-friendly), but if you like some spice, add ½ tsp cayenne pepper to the mix or some jalapeno peppers to the salsa.
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Toast your tortillas on the oven burner. Place the tortilla one by one on medium heat setting. Turn continuously with tongs until hot. About 1 minute per tortilla.
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