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Blackened Rockfish Tacos

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Blackened Rockfish Tacos feature flaky rockfish coated in a smoky spice blend, pan-seared until perfectly blackened, and served in warm tortillas with crunchy slaw and creamy taco sauce. These flavorful tacos are quick to prepare and perfect for weeknight dinners or casual gatherings.

Ingredients

  • 1 1/2 lbs rockfish fillets
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 cups shredded cabbage
  • 1 cup shredded carrots
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • Pinch of salt
  • 1/2 cup sour cream
  • 2 tbsp mayonnaise
  • 1 tbsp lime juice
  • 1 tsp hot sauce
  • 1/4 tsp garlic powder
  • 8 small corn or flour tortillas
  • 1 avocado, sliced
  • Fresh cilantro, chopped
  • Lime wedges
  • Diced tomatoes or pico de gallo (optional)

Instructions

  1. In a small bowl, combine the paprika, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper.
  2. Pat the rockfish fillets dry and brush lightly with olive oil.
  3. Coat the fish evenly with the seasoning mixture.
  4. In a large bowl, combine the cabbage, carrots, lime juice, olive oil, and a pinch of salt to make the slaw. Set aside.
  5. In another small bowl, whisk together the sour cream, mayonnaise, lime juice, hot sauce, and garlic powder to make the taco sauce.
  6. Heat a large skillet over medium-high heat.
  7. Cook the rockfish for 3 to 4 minutes per side until blackened and flaky.
  8. Remove the fish from the skillet and let rest for 1 minute before breaking into large chunks.
  9. Warm the tortillas in a dry skillet or directly over a flame for a few seconds per side.
  10. Fill each tortilla with blackened rockfish, slaw, avocado slices, and taco sauce.
  11. Garnish with fresh cilantro, tomatoes or pico de gallo if desired, and lime wedges.
  12. Serve immediately.

Notes

  • Adjust the cayenne pepper to control the heat level.
  • Grill the fish instead of pan-searing for a smoky variation.
  • Add mango salsa or grilled pineapple for a sweet contrast.
  • The taco sauce can be made up to 2 days in advance.
  • Store fish, slaw, and sauce separately for best freshness.
  • Cod, mahi-mahi, snapper, halibut, or tilapia can be substituted for rockfish.

Nutrition

Find it online: https://thefamilycooking.com/blackened-rockfish-tacos/