Blackened Rockfish Tacos

These rockfish tacos are made with blackened fish cooked under a broiler, a quick lime yogurt sauce, and an easy homemade mango salsa (using fresh or frozen mango).

📝 Ingredients

• 1/3 cup plain yogurt (whole milk preferred)
• 1 lime, zested + juiced, juice divided (Half the lime juice will be used for the mango salsa)
• 1 cup diced mango (~1/2" pieces), fresh or frozen (If using frozen, allow mango to thaw before making salsa)
• 2 sprigs fresh mint, removed from stem
• 2 teaspoons light brown sugar (optional)
• 2 teaspoons paprika or smoked paprika
• 1/4 teaspoon cayenne
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon sea salt
• 6 ounces rockfish
• 2 tablespoons avocado oil, divided (Or another high smoke-point oil)
• 4 tortillas (corn or flour) (Use corn tortillas for gluten-free tacos)
• a few drops of oil (for brushing the pan)
• 1 avocado, thinly sliced
• 1 lime, cut into 8 wedges
• hot sauce

👨‍🍳 Instructions

1. 1--- Prepare Toppings: ---
2. 2Make the lime yogurt sauce:Mix together the plain yogurt, lime zest, and half the lime juice. (Reserve remaining lime juice for the salsa.) Make the mango salsa:Add mango, mint, and remaining lime juice to the basin of a food processor. Roughly chop.Both the lime yogurt sauce and the mango salsa can be prepared up to 2-3 days ahead of time. Refrigerate until ready to use.
3. 3--- Prepare + Cook Rockfish: ---
4. 4Mix together all of the blackening seasoning ingredients in a small bowl.Brush an oven-safe pan with half the oil (1 tablespoon). Alternatively, use a sheet pan.Add the rockfish to the pan, and generously season the top of the fish with the blackening spices.Extra Seasoning Note: You will probably use about half the blackening seasoning. Reserve the remaining seasoning for your next batch of tacos.
5. 5Drizzle the remaining 1 tablespoon oil on the fish, and use your fingers to rub the oil into the seasoning.
6. 6Move an oven rack to about 4" away from the broiler. Preheat broiler to high.Slide the pan into the oven.Cook rockfish for 5 minutes per 1/2" thickness, or until the fish is tender and easily flakes apart with a fork.Do not flip the fish halfway through cooking.
7. 7While the fish broils, heat the tortillas.Brush a non-stick or cast-iron pan with oil. Heat the pan over medium-high heat, and cook the tortillas one at a time. Heat about 30 seconds on the first side and 15 seconds on the other side, until each side begins to bubble up.Keep tortillas warm by placing on a plate and covering with a towel.When the rockfish is done cooking, slice or flake apart with a fork.
8. 8To assemble the tacos, divide the rockfish, mango salsa, and sliced avocado among the tortillas. Top each taco with a dollop of yogurt sauce. Alternatively, arrange all the ingredients as a taco bar and let everyone build their own tacos.Serve right away while the fish and tortillas are still warm.