Name: Grilled Pacific Rockfish Tacos
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Ingredients: 1 large mango ( peeled and diced); 1/2 cup red onion (fine diced); 1/2 cup red bell pepper (fine diced); 1/4 cup cilantro (chopped); 1/2 jalapeno (fine diced); 1 clove garlic (minced); 1/2 lime (juiced); salt and pepper (to taste); 2 cup green cabbage (shredded); 1 cup red cabbage (shredded); 1/2 cup mayonnaise; 1 tbsp white vinegar; 2 tsp sugar; 1 tsp chipotle in adobo sauce (just the adobo sauce); 1 splash milk (to thin); salt and pepper (to taste); 4 small fillets rock fish (about 1 pound); 1-2 tbsp Cajun seasoning; 1 tbsp avocado or other mild oil; 8 small flour tortillas (warmed); 1 lime (cut into wedges); 1 avocado (sliced)

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These Grilled Rockfish Tacos feature Cajun-seasoned Pacific rockfish topped with fresh mango salsa and creamy chipotle slaw. Served in warm flour tortillas with avocado and lime, they’re light, colorful and packed with coastal flavor – and ready in just 23 minutes.

Nearly guilt free, these Grilled Pacific Rock Fish Tacos skip the typical dredging and go straight for the grill. Topped with fresh mango salsa and served in a warm flour tortilla with chipotle slaw.

Grilled, not fried

I love a good fish taco, but normally they are fried and that’s not so good on the waistline. These Grilled Pacific Rockfish tacos will have you feeling a step ahead of the calorie count AND they are packed with flavor and freshness from the mango salsa. You’ll feel like you’re sitting on the beach somewhere near Baja, just sipping a margarita with taco in hand.

What is Pacific Rockfish

Pacific rockfish is a family of mild, firm white fish found along the Pacific Coast. It’s flaky texture and slightly sweet flavor make it especially good for grilling and fish tacos. Rockfish is sometimes marketed as Pacific snapper, although it is not technically a true snapper. It is also different from catfish and striped bass.

Why You’ll Love These Grilled Rockfish Tacos

Grilled instead of battered and fried
Ready in less than 30 minutes
Fresh, colorful mango salsa
Creamy chipotle slaw with a little smoky heat
Perfect for Summer grilling and Taco Tuesday

What You’ll Need for Grilled Rockfish Tacos

Rockfish – A few small fillets of rockfish or Pacific snapper.
Seasoning – Cajun seasoning, salt and pepper.
Mango – One large fresh mango.
Red Onion – Red onion adds not only color, but a unique flavor.
Red Bell Pepper – For the sweetness and color in the salsa.
Cilantro – Fresh cilantro for the salsa.
Jalapeno Pepper – Adda a little heat to the salsa. Remove the seeds if you like less heat.
Garlic – Fresh minced garlic.
Lime – Fresh lime for the salsa and extra for serving.
Cabbage Both purple and green cabbage for shredding.
Chipotle – Chipotle in adobo sauce comes in a small jar or can in the Mexican aisle.
Milk – Just a splash of milk to thin the slaw dressing.
Tortillas – Small flour tortillas.
Avocado – Fresh sliced avocado for serving.
Pantry Items – Sugar, white vinegar and mayonnaise.

Salty Swaps

Cod, halibut, true snapper or mahi mahi can replace Pacific rockfish

Corn tortillas can replace flour tortillas

Greek yogurt can be used in place of part of the mayonnaise

For less heat, reduce or omit jalapeno and chipotle

Related Recipes

If you love the fresh coastal flavors in these grilled rockfish tacos, try my Mango Shrimp Lettuce Bites next. They’re light, colorful and filled with sweet mango and chile-spiced shrimp. For another seafood dinner with tropical flavor, the Macadamia Crusted Snapper features tender fish beneath a buttery, crunchy coating with a smoky mango sauce.

Bite size lettuce wraps with mango chile shrimp and mango salsa

SALTY OWL TIP

Pat the rockfish completely dry before adding the Cajun seasoning. Oil the grill grates well and avoid moving the fish during the first few minutes so it develops a good sear and doesn’t stick. The rockfish is ready when the center is opaque and the flesh flakes easily with a fork.