Blackened Rockfish Tacos Recipe
User Reviews
4.9
Blackened Rockfish Tacos Recipe
Description
This recipe uses rockfish fillets coated in a blackening spice blend and pan-fried in oil and butter to develop a crisp, flavorful exterior. The fish is cooked until slightly firm and then flaked into pieces for easy taco assembly. A cilantro lime tartar sauce is mixed into shredded cabbage to create a fresh slaw with creamy texture and bright citrus notes. Warm tortillas provide a soft base for layering the slaw and fish, with optional garnishes like minced red onion, sliced avocado, and lime wedges adding freshness and bite.
The tacos present a combination of smoky, spicy blackened fish and cool, creamy slaw that offers contrast in texture and flavor. They work well as a casual meal or for entertaining, offering a seafood twist on traditional taco fillings.
Substituting cajun seasoning or taco seasoning can adjust the spice profile if blackening spice is unavailable. As the fish cooks quickly, careful timing ensures tenderness is maintained.
Ingredients
Cilantro Lime Tartar Sauce
- ¾ cup tartar sauce use your favorite brand
- ¼ cup cilantro minced
- 2 tablespoons lime juice
Rockfish Tacos
- 1 ½ lb rockfish
- 2 tablespoons blackening spice see notes
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 tablespoon butter
- 2 cups cabbage shredded
- 12 inch tortillas warmed
- red onion for serving, red onion minced, avocado sliced, lime wedges
- cilantro
- avocado
- lime
Instructions
- In a small bowl, mix the tartar sauce, cilantro, and lime juice.
- Dry the rockfish with paper towels then season both sides with blackening spice.
- Heat the oil and butter in a large frying pan over medium-high heat. Once the pan is hot, add the rockfish. Let it cook undisturbed for 4 minutes then give the pan a shake so the fish releases from the pan. Flip the rockfish over and let it cook for 2 more minutes then take the pan off of the heat and break the fish into many smaller pieces.
- While the fish is cooking, make the slaw by mixing ¼ cup of the cilantro lime tartar sauce with the shredded cabbage.
- To serve the tacos, pile some slaw on a warm tortilla, top with a few pieces of blackened rockfish, any or all of the toppings, and a spoonful of the cilantro lime tartar sauce.
Notes
- If blackening spice is unavailable, use Cajun, taco, or fajita seasoning as alternatives for seasoning the fish.
- Cook the fish until the crust forms but the interior remains tender for optimal texture.
- Assemble tacos immediately after cooking for best flavor and texture balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Serving | 1 = 3 tacos | |
| Calories | 492kcal | 25% |
| Carbohydrates | 38g | 13% |
| Protein | 37g | 74% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 1410mg | 59% |
| Potassium | 834mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 288IU | 6% |
| Vitamin C | 16mg | 18% |
| Calcium | 139mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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