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    You are here: Home / Main Entree / Blackened Rockfish Tacos with Mango Salsa

    Blackened Rockfish Tacos with Mango Salsa

    Published: Jul 25, 2021 by Kaylie This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Fish tacos with mango salsa on a plate.
    Blackened fish tacos with mango salsa.

    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!

    Blackened fish with mango salsa on tortillas.

    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!

    Jump to:
    • Rockfish Tacos Ingredients & Notes
    • Mango Salsa Ingredients & Notes
    • Instructions
    • Pro Tips
    • Frequently Asked Questions
    • More Summertime Recipes to Enjoy
    • Blackened Rockfish Tacos with Mango Salsa

    Rockfish Tacos Ingredients & Notes

    Ingredients for rockfish tacos and seasoning.

    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

    Ingredients for mango salsa on a table.

    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

    Images of how to make make rockfish and mango salsa.
    1. Dry the fish fillets and season them on both sides. 
    2. 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.
    3. Prep and cut the ingredients for the mango salsa. 
    4. Mix all the salsa ingredients together. 
    Closeup image of rockfish tacos and mango salsa.
    Top the fish tacos with mango salsa and enjoy!

    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

    What should I serve with blackened fish tacos?

    Some options are grilled corn, guacamole, Spanish rice, grilled vegetables, and your favorite hot sauce.

    What kind of fish is rockfish?

    It’s a mild white fish that has a firm flesh. It’s easy to eat, without a strong fishy taste. 

    How long does mango salsa last in the fridge? 

    Overnight, in an airtight container.

    Is rockfish good for tacos? 

    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

    • Cold Orzo Broccoli Pasta Salad
    • Healthy Homemade Mango Sorbet (With Ice Cream Maker)
    • Oven-Baked St. Louis Ribs (with Dry Rub)
    • Summer Fresh Red Beet and Cucumber Salad

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    Blackened Rockfish Tacos with Mango Salsa

    Kaylie
    Rockfish tacos that 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 great dish for lunch or dinner!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 5 mins
    Total Time 30 mins
    Course dinner, lunch
    Cuisine American
    Servings 8 tacos
    Calories 204 kcal

    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

    *Nutritional facts provided are only an estimate, accuracy is not guaranteed.
    • 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.
    • 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.

    Nutrition

    Serving: 8tacosCalories: 204kcalCarbohydrates: 28gProtein: 11gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 29mgSodium: 556mgPotassium: 394mgFiber: 3gSugar: 11gVitamin A: 1710IUVitamin C: 37mgCalcium: 60mgIron: 2mg
    Tried this recipe?Tag @apeachyplate or hashtag #apeachyplate!
    « Healthy Homemade Mango Sorbet (With Ice Cream Maker)
    Oven-Baked St. Louis Ribs (with Dry Rub) »

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    Hello, I’m Kaylie -a licensed registered nurse and mommy to two hungry little boys who oversee my taste-test kitchen. Here you’ll find tasty recipes made with real ingredients that I cook for my family – from healthy and nourishing, to savory and comforting. I hope you enjoy, from my family to yours!

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