Grilled Local Rockfish Tacos with Mango-Herb Slaw

These grilled rockfish tacos with mango-herb slaw are peak coastal California. Lightly seasoned local rockfish hits the grill, gets tucked into charred corn tortillas, and is topped with a bright, juicy mango slaw laced with fresh mint and lime.

These Grilled Local Rockfish Tacos showcase the best of coastal cooking — fresh, flaky fish paired with a bright, refreshing slaw. The sweet mango, fresh herbs, and lime balance the charred smokiness of the fish, creating a taco that’s light yet deeply flavorful. This dish brings together vibrant flavors that are perfect for warm-weather gatherings or casual weeknight dinners.

Ingredients

For the Fish

• 1½ lbs fresh local rockfish (or similar flaky white fish)

• 1½ tbsp olive oil

• 1 tsp kosher salt

• ½ tsp cracked black pepper

• ½ tsp smoked paprika

• 8–10 corn tortillas

For the Mango-Herb Slaw

• 1 ripe mango, diced

• ½ small red onion, very thinly sliced

• ¼ cup chopped cilantro

• 2 tbsp chopped fresh mint (or basil)

• Juice of 2 limes

• 1 tbsp honey or agave

• Pinch of sea salt

Optional Garnishes

• Extra lime wedges

• Thinly sliced jalapeño

• Crumbled cotija cheese

• Hot sauce

Instructions

1. Make the Slaw: In a medium bowl, combine diced mango, onion, cilantro, mint, lime juice, honey, and salt. Toss gently. Chill for 15–30 minutes to let the flavors meld.

2. Prep the Fish: Pat the fish dry and cut into taco-size portions. Drizzle with olive oil and season with salt, pepper, and smoked paprika.

3. Grill: Preheat a grill or cast-iron pan over medium-high heat. Grill the fish 2–3 minutes per side until lightly charred and flakes easily.

4. Warm Tortillas: Toast the corn tortillas directly over the flame or on the grill until soft and slightly charred.

5. Assemble Tacos: Layer grilled fish in tortillas, top with mango-herb slaw, and add garnishes as desired. Serve immediately with lime wedges.

Wine Pairing

Pair these tacos with a dry Riesling or Albariño. Both wines have bright acidity and citrus-driven freshness that match the mango-herb slaw and cut through the richness of the grilled fish. For a local California option, a Santa Barbara Chardonnay (unoaked) provides a crisp, balanced pairing.