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two flour tortillas filled with grilled rockfish, mango salsa and topped with sliced avocado
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Grilled Pacific Rockfish Tacos

The Salty Owl Co
www.thesaltyowlco.com
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.
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Chipotle slaw, Cinco de Mayo, Fish tacos, Grilled fish tacos, Grilled rockfish tacos, Mango salsa, Pacific rockfish recipe, Rockfish tacos
Servings: 4

Ingredients

Mango Salsa

  • 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

Chipotle Slaw

  • 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

Grilled Rock Fish

  • 4 small fillets rock fish about 1 pound
  • 1-2 tbsp Cajun seasoning
  • 1 tbsp avocado or other mild oil

Other

  • 8 small flour tortillas warmed
  • 1 lime cut into wedges
  • 1 avocado sliced

Instructions

Mango Salsa

  • Combine all ingredients together in a small bowl and set aside until ready to serve.

Chipotle Slaw

  • Toss together green and red cabbage in a large bowl.  
  • In a small bowl combine mayonnaise and white vinegar until smooth.  Stir in sugar and chipotle in adobo sauce.  Stir in milk to thin to a semi-creamy , but not liquid consistency. 
  • Combine the mayonnaise mixture with the cabbage and set aside until serving.

Grilled Rock Fish

  • Start a charcoal grill (I prefer charcoal, but you could use gas).  Wait until charcoal is completely grey and will not flare up when cooking.
  • Pat each rock fish fillet dry with a paper towel. Rub Cajun seasoning over each fillet, making sure to completely coat. 
  • Coat a paper towel with vegetable oil and rub over grate of grill.  Drizzle a vegetable oil lightly over seasoned rock fish.
  • Grill rock fish on first side for about 3-4 minutes. This really depends on how thick your rock fish fillet is.  Grill until you can see the flesh turning from clear white to opaque white about half way though. Do not move the fish while it is cooking on the first side because it may stick and start to flake apart. 
    After 3-4 minutes, using a thin  metal spatula, flip and repeat on second side. 
    You will know it is cooked when it starts to flake and the center is opaque, but still moist.

Serving

  • Place a little chipotle slaw on flour tortilla, top with some flaked rock fish and mango salsa.  Serve with lime wedges and avocado slices.