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rockfish tacos on a serving platter
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5 from 3 votes

Blackened Rockfish Tacos

These rockfish tacos are made with blackened fish cooked under a broiler, a quick lime yogurt sauce, and an easy homemade mango salsa (using fresh or frozen mango).
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American, Mexican
Diet: Gluten Free
Servings: 2 people
Calories: 583kcal

Ingredients

Lime Yogurt Sauce:

  • cup plain yogurt (whole milk preferred)
  • 1 lime, zested + juiced, juice divided Half the lime juice will be used for the mango salsa

Mango Salsa:

  • 1 cup diced mango (~½" pieces), fresh or frozen If using frozen, allow mango to thaw before making salsa
  • 2 sprigs fresh mint, removed from stem

Blackening Seasoning:

  • 2 teaspoons light brown sugar (optional)
  • 2 teaspoons paprika or smoked paprika
  • ¼ teaspoon cayenne
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried thyme
  • ¼ teaspoon sea salt

Rockfish:

  • 6 ounces rockfish
  • 2 tablespoons avocado oil, divided Or another high smoke-point oil

Taco Shells:

  • 4 tortillas (corn or flour) Use corn tortillas for gluten-free tacos
  • a few drops of oil (for brushing the pan)

Taco Toppings:

  • 1 avocado, thinly sliced

Extra Toppings (Optional):

  • 1 lime, cut into 8 wedges
  • hot sauce

Instructions

Prepare Toppings:

  • Make the lime yogurt sauce:
    Mix together the plain yogurt, lime zest, and half the lime juice. (Reserve remaining lime juice for the salsa.)
    Make the mango salsa:
    Add mango, mint, and remaining lime juice to the basin of a food processor. Roughly chop.
    Both the lime yogurt sauce and the mango salsa can be prepared up to 2-3 days ahead of time. Refrigerate until ready to use.
    Make the Mango + Mint Salsa

Prepare + Cook Rockfish:

  • Mix together all of the blackening seasoning ingredients in a small bowl.
    Brush an oven-safe pan with half the oil (1 tablespoon). Alternatively, use a sheet pan.
    Add the rockfish to the pan, and generously season the top of the fish with the blackening spices.
    Extra Seasoning Note: You will probably use about half the blackening seasoning. Reserve the remaining seasoning for your next batch of tacos.
    Rub Fish with Blackening Seasoning
  • Drizzle the remaining 1 tablespoon oil on the fish, and use your fingers to rub the oil into the seasoning.
    Rub the Seasoning with Oil
  • Move an oven rack to about 4" away from the broiler.
    Preheat broiler to high.
    Slide the pan into the oven.
    Cook rockfish for 5 minutes per ½" thickness, or until the fish is tender and easily flakes apart with a fork.
    Do not flip the fish halfway through cooking.
    Broil Fish Until Tender
  • While the fish broils, heat the tortillas.
    Brush a non-stick or cast-iron pan with oil. Heat the pan over medium-high heat, and cook the tortillas one at a time. Heat about 30 seconds on the first side and 15 seconds on the other side, until each side begins to bubble up.
    Keep tortillas warm by placing on a plate and covering with a towel.
    When the rockfish is done cooking, slice or flake apart with a fork.
    Cut or Flake Rockfish
  • To assemble the tacos, divide the rockfish, mango salsa, and sliced avocado among the tortillas. Top each taco with a dollop of yogurt sauce. Alternatively, arrange all the ingredients as a taco bar and let everyone build their own tacos.
    Serve right away while the fish and tortillas are still warm.

Notes

Yields: Four tacos.  Serving size estimates two tacos per person.
Spicier Tacos: As written, this recipe does not make spicy tacos.  (They are well-seasoned, but not hot.)  To increase the heat level, try adding a jalapeño to the mango salsa, or use extra cayenne in the blackening spice.
Nutrition Information: Assumes corn tortillas were used.  Does not include optional extras.

Nutrition

Calories: 583kcal | Carbohydrates: 55g | Protein: 23g | Fat: 33g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 408mg | Potassium: 1194mg | Fiber: 13g | Sugar: 19g | Vitamin A: 2201IU | Vitamin C: 50mg | Calcium: 136mg | Iron: 2mg