These Seared Fish Tacos are easy to make and always a crowd favorite. Pair the seared fish with the Charred Tomatillo Salsa for an acidic spice and the Chipotle Lime Crema to give it a refreshing citrus finish.

The fish taco began as a coastal beach vendor offering south of the border in the 50s or 60s. It has been debated in what city in Mexico the fish taco was actually created.

Whether they are from Ensenada or San Felipe, Pacific Ocean-caught or Gulf of California-caught, fish tacos are delicious fried or grilled and definitely a Baja, California creation.

The list of toppings you can add could probably go on for a mile.

The fried fish taco took off in California in the early to mid-80s with Rubio’s Fish Tacos starting in San Diego area. The fish taco has its roots tied to being a fried fish but grilling the fish gives a smoky char and is healthier than being fried.

Don’t get me wrong I wouldn’t turn down a fried fish taco but I stand by my grilled fish tacos.

Enjoy!

Seared Rockfish Tacos with Charred Tomatillo & Hatch Chile Salsa (GF)

5 from 1 vote

Print Recipe

Course: Dinner, Entree, Lunch, Main, Tacos

Cuisine: Mexican

Keyword: Charred, Chile, GF, Gluten Free, Grill, Grilled, Hatch Chile, Kamado Joe, Rockfish, Salsa, Seared, Street Food, Tacos, Tomatillo

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 servings

Author: Chef Tony Zentgraf

Rockfish is a great fish for the taco because it is flaky but Cod, Halibut or Salmon make great tacos as well.

Pin Recipe Share on Facebook

Tried this recipe?Mention @culinaryseasons or tag #culinaryseasons!

Recipe Multiplier

.5x1x2x3x

Spice Seasoning for Fish

• ▢ 1 tbsp Chipotle Powder
• ▢ 1 tsp Granulated Garlic
• ▢ 1 tsp Granulated Onion
• ▢ ¼ tsp Cumin
• ▢ ½ tsp Coriander
• ▢ 1 tsp Kosher Salt

Seared Tacos

• ▢ 3 ea Rockfish Fillets cut in half
• ▢ 2 tbsp Vegetable Oil
• ▢ 24 ea Corn Tortillas (2 per taco)
• ▢ Chipotle Lime Crema
• ▢ Charred Tomatillo Salsa with Hatch Chiles
• ▢ 1 cup Shredded Cabbage
• ▢ 2 ea Limes cut into wedges
• ▢ ¼ cup Chopped Cilantro

Instructions

Mix Seasoning

• Combine the ingredients for the seasoning. Reserve to coat fish.

Prep the Vegetables

• Cut the limes into wedges.
• Chop the cilantro.
• Shred the green cabbage.

Prep the Fish

• Cut the fish in half to make it easier to cook.
• Sprinkle the fish with the seasoning mix. Press the seasoning into the fish to get it to adhere.

Searing the Fish

• Using a pan, preheat the pan and add the oil over medium high heat.

  If using the Kamado Joe Soapstone, start the coals as you normally would. Place the soapstone on a grill grate, this will give extra support to your soapstone.

  Preheat the soapstone for 20 minutes to ensure it is hot enough to sear the fish. Once the soapstone is heated, brush oil on the stone where the fish will cook.
• Place the seasoned rockfish in the pan or on the soapstone on the grill.
  
• Turn the fish once you get a seared crust on the first side of the fish.
  
• Sear the fish on the second side until the fish begins to flake.
• Remove the fish from the pan or grill. Cut the fish down the center to fit the tortilla.
• Heat the tortillas in a pan or on the grill.

Assembling the Tacos

• Place two tortillas on a plate.
• Lay the shredded cabbage on the tortillas.
• Place a piece of fish on the cabbage.
• Top with Charred Tomatillo Salsa.
• Top with Chipotle Lime Salsa. Top with cilantro. Serve with lime wedges. Enjoy!