Pacific rockfish is the star of the show in these rockfish tacos with cilantro lime tartar sauce. The fish is perfectly seasoned and blackened, then the juicy chunks are tucked into warm tortillas with crunchy cabbage slaw and drizzled with a tangy tartar sauce. They’re a quick, delicious, and light dinner that’s ready in 20 minutes!
When it comes to tacos, I’m always looking for that perfect balance: something hearty, something crunchy, and something creamy. These rockfish tacos nail it with flaky white fish seared in blackening spice, a crisp cabbage slaw, and a generous drizzle of cilantro lime tartar sauce, finished with plenty of fresh cilantro and lime. They’re simple, bright, and packed with flavor—exactly the kind of light, satisfying dinner I love making on busy nights. Best of all, they’re on the table in about 20 minutes, which makes them an easy choice for the weekly rotation.
For the fish, I use rockfish because it cooks quickly and has a mild, delicate flavor that lets the toppings shine. It’s a lean white fish with a firm texture, which means it holds together beautifully in tacos and works well with bold, fresh flavors.
Key ingredients you’ll need
- Rockfish – has a juicy, delicate flavor. You can substitute another white fish like tilapia or snapper.
- Blackening spice – if you don’t have blackening spice, cajun seasoning makes a great (and spicy!) substitute. Or taco seasoning and fajita seasoning also work well and only have a little heat.
- Cabbage – for that wonderful crunch.
- Plus some tartar, cilantro, and lime juice for the sauce!
Sides for serving
These tacos are a meal on their own, but we love serving them with a side of crispy tortilla chips and some easy guacamole , chipotle guacamole dip , or corn salsa .
To make it a heartier meal, or for serving to a crowd, try them with our spicy Mexican rice or loaded food truck Mexican nacho fries .
Blackened Rockfish Tacos with Cilantro Lime Tartar Sauce
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Ingredients
Cilantro Lime Tartar Sauce
- ▢ ¾ cup tartar sauce (use your favorite brand)
- ▢ ¼ cup minced cilantro
- ▢ 2 tablespoons lime juice
Rockfish Tacos
- ▢ 1 ½ lb rockfish
- ▢ 2 tablespoons blackening spice (see notes)
- ▢ 1 tablespoon cooking oil
- ▢ 1 tablespoon butter
- ▢ 2 cups shredded cabbage
- ▢ 12 4-inch tortillas (warmed)
- ▢ Minced red onion, cilantro, and avocado slices, and lime wedges (for serving)
Instructions
- In a small bowl, mix the tartar sauce, cilantro, and lime juice. ¾ cup tartar sauce, ¼ cup minced cilantro, 2 tablespoons lime juice
- Dry the rockfish with paper towels then season both sides with blackening spice. 1 ½ lb rockfish, 2 tablespoons blackening spice
- Heat the oil and butter in a large frying pan over medium-high heat. Once the pan is hot, add the rockfish. Let it cook undisturbed for 4 minutes then give the pan a shake so the fish releases from the pan. Flip the rockfish over and let it cook for 2 more minutes then take the pan off of the heat and break the fish into many smaller pieces. 1 tablespoon cooking oil, 1 tablespoon butter
- While the fish is cooking, make the slaw by mixing ¼ cup of the cilantro lime tartar sauce with the shredded cabbage. 2 cups shredded cabbage
- To serve the tacos, pile some slaw on a warm tortilla, top with a few pieces of blackened rockfish, any or all of the toppings, and a spoonful of the cilantro lime tartar sauce. 12 4-inch tortillas, Minced red onion, cilantro, and avocado slices, and lime wedges
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Blackened Rockfish Tacos with Cilantro Lime Tartar Sauce
Ingredients
Cilantro Lime Tartar Sauce
- ¾ cup tartar sauce , use your favorite brand
- ¼ cup minced cilantro
- 2 tablespoons lime juice
Rockfish Tacos
- 1 ½ lb rockfish
- 2 tablespoons blackening spice , see notes
- 1 tablespoon cooking oil
- 1 tablespoon butter
- 2 cups shredded cabbage
- 12 4-inch tortillas , warmed
- Minced red onion, cilantro, and avocado slices, and lime wedges , for serving
Instructions
- In a small bowl, mix the tartar sauce, cilantro, and lime juice. ¾ cup tartar sauce, ¼ cup minced cilantro, 2 tablespoons lime juice
- Dry the rockfish with paper towels then season both sides with blackening spice. 1 ½ lb rockfish, 2 tablespoons blackening spice
- Heat the oil and butter in a large frying pan over medium-high heat. Once the pan is hot, add the rockfish. Let it cook undisturbed for 4 minutes then give the pan a shake so the fish releases from the pan. Flip the rockfish over and let it cook for 2 more minutes then take the pan off of the heat and break the fish into many smaller pieces. 1 tablespoon cooking oil, 1 tablespoon butter
- While the fish is cooking, make the slaw by mixing ¼ cup of the cilantro lime tartar sauce with the shredded cabbage. 2 cups shredded cabbage
- To serve the tacos, pile some slaw on a warm tortilla, top with a few pieces of blackened rockfish, any or all of the toppings, and a spoonful of the cilantro lime tartar sauce. 12 4-inch tortillas, Minced red onion, cilantro, and avocado slices, and lime wedges
