You don't need cheese, a deep fryer, or mayo to make an edible fish taco. This recipe for Pan Fried Rockfish Tacos properly seasons the dense, small flake, meat of rockfish with classic taco spices and tops it with a freshly made, creamy, sweet mango salsa.
This rockfish taco recipe comes together in under 30 minutes making it ideal for school nights or Taco Tuesday upgrades.
For another non-dairy/non-mayo fish taco recipe, check out these sockeye salmon tacos with avocado salsa. If you prefer a baked fish recipe, this chili pepper baked rockfish or salmon belly candy can be stuffed into corn tortillas too.
Why You’ll Love This Recipe
- Flavor Contrast: The "blackened" spice crust brings the heat, while the mango salsa brings a pop of sweetness, creaminess, and acidity.
- Quick & Lean: Rockfish is a lean protein, and there is no dairy or mayo in this recipe. The whole meal comes together in about 30 minutes.
- West Coast Staple: Tacos are classic way to use up fresh Pacific rockfish sold at Costco and elsewhere.
Ingredients
In lieu of blending individual spices together, you can always substitute with store bought taco seasoning.
- Rockfish - The humble rockfish is used in this recipe for reasons cited below.
- Substitute with the white fish or other fish or your choice. Trout, snapper, or halibut would also work really well.
- Mango - The mango should be ripe and nice enough to eat on its own, without any added sugar.
- Substitute with fresh pineapple or papaya.
See recipe card for quantities.
Why Rockfish Works for Blackened Fish Tacos
Rockfish is one of the best white fish options for tacos because it’s:
- Mild and slightly sweet
- Firm enough to hold up to blackening spices
- Quick-cooking due to its thin fillet.
- Affordable and widely available
Unlike delicate fish that falls apart, rockfish stays flaky and tender while developing a bold, charred crust.
Instructions
I recommend a cast iron or nonstick pan for blackening the fish. Likewise, you will also need a separate pan or method to warm up the corn tortillas.
- Step 1: The pan should be ripping hot before you put the fillets in. This will help make them cook more quickly. Cut the fillets as needed, so they fit int your pan when laid flat.
- Step 2: If the filets break up a bit when you flip them, that's ok. You're going to break them up anyway to put in the taco.
Hint: The cooking method of blackening is classically done in a pan. However, you could also bake the fish under a broiler or in an air fryer for a similar effect and easier method.
Substitutions
Easy swaps to customize these tacos:
Fish Substitutes
Can't find rockfish? Most other fish will do, such as:
- Cod
- Halibut
- Trout
- Snapper
- Avoid very delicate fish like Sole, which will disintegrate in the taco.
Mango Salsa Swaps
Sub out the mango in the salsa for other fruit:
- Pineapple
- Avocado
- Papaya
Alternative Dairy-Free Sauce Options
- Blend avocados with lime juice and salt to make a 'crema'
- Drizzle on a pourable tahini flecked with a little chili pepper
- Blend Coconut yogurt with a touch of lime juice
Tortilla Alternatives
Not a fan of corn tortillas? Try these options:
- Lettuce wraps
- Low-carb tortillas
- Grain bowls
FAQs
Q: Is "Blackened" the same as burnt?
A: Not at all. Blackening is a Cajun technique where the fat (typically butter) and the spices toast dark brown against the high heat. It creates a savory, smoky crust.
Q: How do I warm corn tortillas without them breaking?
A: You can char them directly over a gas flame for about 15 seconds per side. If using an electric stove, heat them in a dry skillet, then stack them inside a clean kitchen towel to keep them warm.
Q: Can I meal prep this?
A: The fish is best eaten fresh, but if you have leftovers, reheat them gently in an air fryer or skillet to recrisp the spices.
Q: Is Rockfish sustainable?
A: Very much so. West Coast Rockfish (Pacific Snapper) is considered a sustainable seafood choice, with U.S. fisheries strictly managed to rebuild populations.
Recipe
Pan Fried Rockfish Tacos with Mango Salsa (no dairy or mayo)
Ingredients
- 12 oz rockfish fillets (about 2 fillets) boneless, skinless
- 1 Tb olive oil + 1 teaspoon for the pan
Spice Rub
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ tsp garlic powder
- ¼ teaspoon onion powder
- ¼ tsp chili powder or smoked paprika
- ¼ teaspoon oregano
- ¼ teaspoon salt or ½ teaspoon kosher salt
Mango Salsa
- ½ c mango cut into a small ¼" dice
- ¼ c red bell pepper cut into a small ¼" dice
- ¼ c red onion cut into a small ¼" dice
- 2 Tb cilantro chopped
- 1 Tb jalapeno chopped
- 1 Tb lime juice
- 1 Tb chopped cilantro
- 1 teaspoon lime juice
- ¼ teaspoon salt or ½ teaspoon kosher salt
For Serving
- 6-8 ea warm 4" corn tortillas See Note 1
Garnish
- avocado slices
- lime wedgges
Instructions
- Pat the rockfish fillets dry. Cut in half if needed, so they will fit in the pan in one layer. Rub with 1 Tb of olive oil.
- Mix together the spice rub. Press on to both sides of the rockfish fillets.
- Heat a well seasoned cast iron pan or nonstick skillet over medium high heat.
- While the pan is heating, mix together the mango salsa ingredients and set aside.
- Drizzle remaining 1 teaspoon of olive oil into the hot pan. It should shimmer, and the oil should slide easily across the pan if you gently roll the pan with the wrist off the heat.
- Lay the rockfish fillets in the pan. When the edges begin to turn white, test the edge of fillet to see if it can easily be flipped. If it's still stuck to the cast iron pan, it needs more time to cook. If using a nonstick fillet, check the underside to see if it is golden brown or 'blackened' from the spices. Flip each fillet once one side is cooked. It will take about 3-5 minutes to cook per side.
- Remove the fillets onto a serving dish with the warm tortillas and mango salsa.
- Gently break up ⅓-1/2 of a fillet into flakes. Serve in a warm tortillas with a spoonful of mango salsa. Garnish with a squeeze of lime and avocado slice if using.
Notes
- The corn tortillas can be warmed on a hot griddle or nonstick pan for about 30 seconds per side. Alternately, you can spritz them with some water, stack, wrap in foil and put in a 350 degree oven for 10-20 minutes until warmed through. The time will vary depending on how tall your stack is.
- The mango salsa can be mixed and made up to 3 days in advance.
Nutrition
Fortune Cookie
If you find something you're passionate about, Monday will be your favorite day of the week.
Jan Almasy
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