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Blackened Rockfish Tacos with Mango Salsa

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 4 votes
Prep Time 20 mins
Cook Time 5 mins
Total Time 30 mins
Course dinner, lunch
Cuisine American
Servings 8 tacos
Calories 204 kcal


  • Cast iron skillet or nonstick pan


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


  • 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.


*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.


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
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