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.

Ronald Tsang

Try this crispy fish taco recipe here.

Prep Time
25 min
Cook Time
5 min
30 min


  • 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


  • 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


  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