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Rockfish Tacos
Make dinner easy and flavorful with Rockfish tacos! This simple recipe delivers flaky grilled fish, fresh toppings, and bold flavor in every bite.
Equipment
- grill - or large grill pan or cast iron skillet
- shallow glass dish
- balloon whisk
- large fish spatula
Ingredients
- 3 tablespoon olive oil divided
- 1 medium lime zested and juiced
- 1 pound rockfish fillets rinsed and patted dry with paper towel (*see Notes)
For Serving
- 12 taco-size tortillas flour or corn
- cucumber slaw
- avocado crema
Instructions
- In a shallow glass baking dish, whisk together 1 tablespoon olive oil, lime juice and zest. Add the fish, turning to coat. Cover and refrigerate for at least 1 hour, but no more than 4 hours.
How to Grill Rockfish
- Preheat a grill on medium high (about 350ºF) and oil the grates to prevent sticking. *If using a charcoal grill, arrange briquettes for indirect cooking.
- Drain marinade from the fish, then discard the marinade. Place fillets on the preheated grill.
- Cook fish for 2-3 minutes, or until dark grill marks are visible on the grilled side. Rotate fish 1/4 turn and grill for another 2-3 minutes. Turning the fillets creates a beautiful crosshatch sear
- Using a large spatula, carefully flip the fish over. Turn off the heat directly under the fish, but keep all the other burners on medium high (indirect cooking).
- Close the grill cover and cook the fish for 5-6 minutes, until it's very moist and flakes easily when tested with a fork.
Pan Searing Rockfish
- Preheat a non-stick skillet (or well seasoned cast iron pan) over medium-high heat. When pan is hot, add 2 tablespoons of oil.
- Add fish and sear for 4-6 minutes, until bottom of filet.
- Reduce heat to medium-low. Using a large spatula, carefully flip the fish over.
- Cover pan with the lid and cook until fish is very moist and flakes easily when tested with a fork, about 5-6 minutes.
For Serving
- Stack the tortillas on a microwave-safe plate. To prevent them from sticking together, place a paper towel between each.
- Cover the plate with a damp paper towel, then microwave tortillas on high for about 30 seconds.
- Serve rockfish tacos topped with cucumber slaw, avocado crema, and/or any other taco toppings of your choice.
Video
Notes
Recipe Variations
-
- Spicy chipotle tacos: Add a smoky kick by mixing chipotle sauce, mayonnaise, lime wedges, and a dash of black pepper and cayenne pepper into your avocado crema. Top your tacos with shredded cabbage, red onions, and a drizzle of this spicy sauce for a bold, creamy finish.
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- Mango Salsa tacos: Brighten things up with a fresh mango salsa made with diced mango, chopped onions, fresh cilantro, and a squeeze of lime. Sprinkle the fish with garlic powder, paprika, and salt before cooking. Serve in warm tortillas or taco bowls with a spoonful of salsa on top.
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- Sweet and tangy: Before grilling, marinate the fish in a mix of olive oil, honey, and lime juice with a pinch of cumin and black pepper. Serve the tacos with sliced red onions, crisp cabbage, and a dollop of sour cream for contrast. Finish with fresh cilantro and a lime wedge.
- Classic Baja-style tacos with a twist: Pan-sear rockfish seasoned with paprika, garlic powder, and salt. Pile onto tortillas with a quick slaw of cabbage, lime juice, and cilantro, then top with your favorite salsa and a swirl of sour cream mixed with a splash of lime for extra zest.
- Any cooked filets will keep for up to 4 days in the refrigerator. Keep them in an airtight container and assemble the fish tacos after you reheat the rockfish.
- To regain some of the texture, reheat the fish on a baking sheet in the oven until warmed through.
Nutrition
Serving: 2 tacos | Calories: 247kcal | Carbohydrates: 24g | Protein: 17g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 80mg | Potassium: 400mg | Fiber: 4g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 1mg
Why We Love These Fish Tacos with Rockfish
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- It’s a quick and delicious meal! Marinating time aside, it only takes about 15 minutes to prepare this rockfish recipe.
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- Rockfish is lean and healthy, with healthy fats for brain health, vitamin D for bone health, and a good helping of protein. Another really healthy fish recipe you may like is air fryer mahi mahi.
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- Very budget friendly! Unlike expensive varieties like salmon and mahi mahi, these filets are very budget friendly. In northern California grocery stores, rockfish filets cost an average of $6 a pound.
Ingredient Notes and Substitutions
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- Rockfish: Also known as Hawaiian rock cod. The flavor is slightly sweet and not overwhelmingly fishy at all. It cooks quickly, making it a great choice in this taco recipe.
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- Lime juice: The citrus helps to brighten and counteract any “fishy” flavors. Lemon juice is a good substitute.
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- Tortillas: Either corn or flour tortillas are great. Corn tortillas are more traditional for tacos – particularly street tacos. However, flour tortillas are softer, which is what most kids like. Use whichever kind you prefer.
Best Fish for Tacos
Something we love about this rockfish recipe is that the simple flavors of the marinade work well with several other fish! If you’re looking to try something new, or you’re having a hard time getting your hands on rockfish, here are some good options:-
- Cod: This white fish is lower in calories and cholesterol – it’s a nice, lean substitute.
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- Tilapia: A very inexpensive, freshwater alternative to saltwater rockfish.
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- Halibut: Halibut is a fantastic source of protein, magnesium, and antioxidants.
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- Salmon” This is the most fishy-tasting substitute but is loaded with vitamins and is one of the healthiest choices on the market. You might want to try our pesto salmon pasta for a weeknight pasta dinner.
Looking for other easy seafood recipes?
Fresh fish and seafood are fantastic to use for light summer meals! We recommend trying our recipes for salmon pesto pasta.Recipe Variations
-
- Spicy chipotle tacos: Add a smoky kick by mixing chipotle sauce, mayonnaise, lime wedges, and a dash of black pepper and cayenne pepper into your avocado crema. Top your tacos with shredded cabbage, red onions, and a drizzle of this spicy sauce for a bold, creamy finish.
-
- Mango Salsa tacos: Brighten things up with a fresh mango salsa made with diced mango, chopped onions, fresh cilantro, and a squeeze of lime. Sprinkle the fish with garlic powder, paprika, and salt before cooking. Serve in warm tortillas or taco bowls with a spoonful of salsa on top.
-
- Sweet and tangy: Before grilling, marinate the fish in a mix of olive oil, honey, and lime juice with a pinch of cumin and black pepper. Serve the tacos with sliced red onions, crisp cabbage, and a dollop of sour cream for contrast. Finish with fresh cilantro and a lime wedge.
-
- Classic Baja-style tacos with a twist: Pan-sear rockfish seasoned with paprika, garlic powder, and salt. Pile onto tortillas with a quick slaw of cabbage, lime juice, and cilantro, then top with your favorite salsa and a swirl of sour cream mixed with a splash of lime for extra zest.
Equipment Used in this Recipe
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- Grill – or large grill pan or cast iron skillet
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- Shallow glass dish
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- Balloon whisk
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- Large fish spatula
How to Make Rockfish Tacos Recipe
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- Don’t over marinate the filets. Keep in mind that fish should only sit in a marinade for up to 4 hours. Seafood is very delicate, and it will break down in the acidic ingredients much quicker than pork, chicken, or beef will. All the rockfish needs is 1 hour of marinating time to really take on the marinade flavors.
🎯 TFN Pro Tip
Don’t ever reuse a marinade! After it’s had raw meat or fish in it, marinades should always be thrown out. This one is simple and inexpensive, so make a fresh batch the next time you want grilled rockfish tacos. It isn’t worth risking food poisoning to save a few minutes!-
- How to Grill Rockfish For a 5-Star Presentation It only takes 2 or 3 minutes of grilling to get nice, dark grill marks on the surface of the fish. After the first grill marks appear, use a spatula to rotate the grilled rockfish filets ¼ turn to create a beautiful crosshatch sear.
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- Pan Searing You can still achieve beautiful hatch marks with pan fried rockfish if you have a meat skewer or long-pronged fork. Heat the skewer or fork until very hot (almost glowing) and hold it against the surface of the meat. Repeat and rotate the fork or skewer to get these fake grill marks on pan seared rockfish.
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- Warm your tortillas for flexibility and flavor. Something that really sets restaurant-quality and authentic-tasting rockfish tacos apart from most homemade rock fish recipes is the taste and texture of the tortillas.
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- Cover the tortillas with a damp paper towel (with a damp paper towel between each) and microwave for 30 seconds or so to make them malleable and soft. It makes a huge difference!
If you’re looking for other Mexican-inspired sides, you can’t go wrong with pinto beans in an Instant Pot!
Serving Suggestions
To serve your rockfish tacos, start by placing warm tortillas on a sheet pan to keep them hot until it’s time to eat. Fill each tortilla with tender pieces of fish, then top with crunchy slaw, a light dusting of chili powder, tomatoes, and a generous spoonful of avocado crema or avocado slices. Pair your tacos with crisp tortilla chips, Mexican-style street corn, or a refreshing cucumber salad. For a casual gathering or weeknight dinner, these fish tacos are especially tasty served alongside an ice-cold beer and lime wedges.Love seafood recipes? Try our Blackstone shrimp recipe!
Recipe FAQs
What kind of fish makes the best fish tacos?
The best fish for tacos is both lean and flaky.
White fish varieties like Hawaiian rock cod are very popular for fish tacos because of their soft texture and mild flavor, which work well with different sauces, spices, and seasonings. It also tends to be less oily, which improves the overall flavor and bite!How do I know when rockfish is cooked?
Cooked fish becomes opaque rather than transparent and flakes easily. To test, stick a fork into the flesh and twist. If the meat falls off in nice chunks, it should be ready to go.
You can also check the internal temperature of the fish. If it reaches 140°F – 145°F at the thickest point of the filet, it’s safe to eat.Can I store and reheat this?
Any cooked filets will keep for up to 4 days in the refrigerator. Keep them in an airtight container and assemble the fish tacos after you reheat the rockfish. To regain some of the texture, reheat the fish on a baking sheet in the oven until warmed through.
If you tried this rockfish tacos recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Rockfish Tacos
Make dinner easy and flavorful with Rockfish tacos! This simple recipe delivers flaky grilled fish, fresh toppings, and bold flavor in every bite.
Equipment
- grill - or large grill pan or cast iron skillet
- shallow glass dish
- balloon whisk
- large fish spatula
Ingredients
- 3 tablespoon olive oil divided
- 1 medium lime zested and juiced
- 1 pound rockfish fillets rinsed and patted dry with paper towel (*see Notes)
For Serving
- 12 taco-size tortillas flour or corn
- cucumber slaw
- avocado crema
Instructions
- In a shallow glass baking dish, whisk together 1 tablespoon olive oil, lime juice and zest. Add the fish, turning to coat. Cover and refrigerate for at least 1 hour, but no more than 4 hours.
How to Grill Rockfish
- Preheat a grill on medium high (about 350ºF) and oil the grates to prevent sticking. *If using a charcoal grill, arrange briquettes for indirect cooking.
- Drain marinade from the fish, then discard the marinade. Place fillets on the preheated grill.
- Cook fish for 2-3 minutes, or until dark grill marks are visible on the grilled side. Rotate fish 1/4 turn and grill for another 2-3 minutes. Turning the fillets creates a beautiful crosshatch sear
- Using a large spatula, carefully flip the fish over. Turn off the heat directly under the fish, but keep all the other burners on medium high (indirect cooking).
- Close the grill cover and cook the fish for 5-6 minutes, until it's very moist and flakes easily when tested with a fork.
Pan Searing Rockfish
- Preheat a non-stick skillet (or well seasoned cast iron pan) over medium-high heat. When pan is hot, add 2 tablespoons of oil.
- Add fish and sear for 4-6 minutes, until bottom of filet.
- Reduce heat to medium-low. Using a large spatula, carefully flip the fish over.
- Cover pan with the lid and cook until fish is very moist and flakes easily when tested with a fork, about 5-6 minutes.
For Serving
- Stack the tortillas on a microwave-safe plate. To prevent them from sticking together, place a paper towel between each.
- Cover the plate with a damp paper towel, then microwave tortillas on high for about 30 seconds.
- Serve rockfish tacos topped with cucumber slaw, avocado crema, and/or any other taco toppings of your choice.
Video
Notes
Recipe Variations
-
- Spicy chipotle tacos: Add a smoky kick by mixing chipotle sauce, mayonnaise, lime wedges, and a dash of black pepper and cayenne pepper into your avocado crema. Top your tacos with shredded cabbage, red onions, and a drizzle of this spicy sauce for a bold, creamy finish.
-
- Mango Salsa tacos: Brighten things up with a fresh mango salsa made with diced mango, chopped onions, fresh cilantro, and a squeeze of lime. Sprinkle the fish with garlic powder, paprika, and salt before cooking. Serve in warm tortillas or taco bowls with a spoonful of salsa on top.
-
- Sweet and tangy: Before grilling, marinate the fish in a mix of olive oil, honey, and lime juice with a pinch of cumin and black pepper. Serve the tacos with sliced red onions, crisp cabbage, and a dollop of sour cream for contrast. Finish with fresh cilantro and a lime wedge.
- Classic Baja-style tacos with a twist: Pan-sear rockfish seasoned with paprika, garlic powder, and salt. Pile onto tortillas with a quick slaw of cabbage, lime juice, and cilantro, then top with your favorite salsa and a swirl of sour cream mixed with a splash of lime for extra zest.
- Any cooked filets will keep for up to 4 days in the refrigerator. Keep them in an airtight container and assemble the fish tacos after you reheat the rockfish.
- To regain some of the texture, reheat the fish on a baking sheet in the oven until warmed through.
Nutrition
Serving: 2 tacos | Calories: 247kcal | Carbohydrates: 24g | Protein: 17g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 80mg | Potassium: 400mg | Fiber: 4g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 1mg
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Shashi at Savory Spin says
I have a tendency to overmarinate so thanks for your tip – with this recipe, the fish tacos turned out delicious – will be trying this over and over again!
Nathan says
Fish tacos just scream summer to me! I’ve never cooked with rockfish before but this recipe looks incredible so I just added some to my shopping list. Can’t wait to see how this turns out!
Jill says
I love fish tacos! This is such a great recipe, thank you!
chara says
Thank you for this! Will save this for later.
jenny says
you cook the fish for twice the amount of time it really needs. your pan should be hot, the fish will stick alittle, but 2-3 minutes on a side should do it. Fish continues to cook after you take it off the heat, so really, 3 minutes a side for rock fish fillets should do it. If the fish filet is thicker, adjust time. cook first side until the edges look done, then flip the fish. A liottle sticking os ok.
Bec - TFN Team Member says
Thank you for your tips, Jenny!