Gluten-Free

Chile-Rubbed Rockfish Tacos 
with Watermelon Mango Salsa

A fruit salsa of watermelon, mango and heirloom tomato is the perfect counterpoint to the delicate flavor of rockfish in these lightly spiced tacos.

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Ronald Tsang

Try this crispy fish taco recipe here.

Servings
4
Prep Time
25 min
Cook Time
5 min
Duration
30 min

Ingredients

  • 1 tsp each ground coriander, cumin and ancho chile powder (or other red chile powder)
  • 1/2 tsp garlic powder
  • 1/4 tsp each sea salt and ground black pepper
  • 1 lb Pacific rockfish fillets (or other firm, sustainable white fish), rinsed, patted dry and cut into 1 x 2-inch strips
  • 1 tbsp extra-virgin olive oil (TRY: California Olive Ranch Arbequina Extra Virgin Olive Oil)
  • 8 6-inch corn tortillas
  • 2 cups mixed baby greens

Salsa

  • 1 small heirloom tomato, cored and chopped
  • 1/2 small mango, peeled and chopped
  • 1/2 cup chopped seedless watermelon
  • 1 tbsp chopped red onion
  • 1 tbsp chopped fresh cilantro
  • 1 tbsp fresh lime juice
  • 1 tsp raw honey
  • 1/4 tsp sea salt

Preparation

  1. Prepare salsa: Combine all salsa ingredients and set aside.
  2. In a small bowl, combine coriander, cumin, chile powder, garlic powder and ¼ tsp each salt and pepper. Toss fish with oil and then spice mixture.
  3. In a large nonstick skillet on medium-high, heat tortillas in batches until warm and pliable, about 1 minute per side. Stack tortillas, wrap in foil and set aside.
  4. To skillet (still on medium-high), add fish and cook, flipping pieces carefully with a spatula until fish is just opaque throughout, about 2 minutes per side. Divide fish, greens and salsa among tortillas.

Nutrition Information

  • Serving Size 2 tacos with toppings
  • Calories 301
  • Carbohydrate Content 35 g
  • Cholesterol Content 57 mg
  • Fat Content 7.5 g
  • Fiber Content 5 g
  • Protein Content 25 g
  • Saturated Fat Content 1 g
  • Sodium Content 374 mg
  • Sugar Content 9 g
  • Monounsaturated Fat Content 5 g
  • Polyunsaturated Fat Content 1.5 g