If you’re a fish taco fan like me, yet don’t like the typical fried fish taco you think of when it comes to them, then these BBQ’d rock fish tacos might be a home run for your next home cooked meal or family barbecue.  We made these particular ones with a big group of our friends – the best way to enjoy good food in my opinion.

We used fresh caught local rock fish, created our own rainbow salsa and cabbage slaw, finally topping all off with a cumin crema and fresh lime.

Let the salivating begin…

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First and foremost we took our rock fish and let it start marinating in organic olive oil, spices, herbs and fresh sliced garlic.


– We used about 1 1/2 pounds of rock fish that we had the butcher at Whole Foods slice in 2-ounce pieces.

You can use other alternatives like snapper, halibut or another white fish if you’d like to.  We went with what was local caught and on sale for a great price.  Winter time these tacos would be amazing with fresh lobster!


– 1/2 cup olive oil

– 1 tablespoon paprika

– 1 tablespoon fresh thyme leaves

– 3 garlic cloves, sliced

– Nice big pinch of sea salt and pepper

Simply mix all together in a bowl and let sit in the fridge for about 20-30 minutes.


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Homemade Rainbow Salsa

While the fish was marinating we prepared our ingredients for the homemade rainbow salsa.  We came up with this on the fly (a lot of times the best way to go to get creative and learn).

Rainbow Salsa directions:

– 1 big mango, diced

– 1 big heirloom tomato, diced

– 1 medium red onion, diced

– 1 ear of corn (we barbequed ours for a nice smoky flavor and mild char)

– 1/2 bunch of cilantro, chopped

– 1/2 lime, squeezed

– Nice pinch of sea salt and pepper (do this to your taste)

Mix all in a bowl. 

Quick note with this salsa:  If you don’t try out this full recipe for the tacos, try this salsa next time you do a family get together or party.  It will go great simply by itself as a salsa appetizer.


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We used street taco-size gluten-free blue corn tortillas slightly warmed up on the stove.  5-6 seconds each side over low heat, just until a light crisp to them. 

Note:  Be careful when doing this.  I had the professional expertise of Chef Kevin with us handling the tortillas pictured, so an alternative to the stove top is to place them on your barbeque and use tongs to flip.

You can either do these at the very end as you’re about to plate your tacos, or if you do them before that, place in-between paper towels or a cloth that has some warm water on it and keep in oven on 150 degrees Fahrenheit to keep warm.

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You want to cook your fish last because it’s quick.  Cook it on the barbeque just until it gets to a nice flaky texture.  We did ours about 1 minute each side, but with a barbeque it will depend on the temperature you have it at.. so my suggestion is to take a piece of your fish off and break it in half to test out if the fish is done to your liking.

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Pre-plating of our rockfish and rainbow salsa


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Plating sequence we used:

1.  Corn Tortilla

2. Slaw (simply purple and green cabbage sliced)

3. Fish

4. Rainbow salsa

5. Avocado slice (one or two per taco)

6. Cumin Crema

Optional:  Add more fresh lime and hot sauce of your choice

Cumin Crema directions:

– 1 container of creme fraiche (8oz)

– 1/2 lime squeezed

– 1/2 – 1 tablespoon cumin (depending how strong you want the cumin flavor)

– pinch of sea salt and pepper

Mix all together in the creme fraiche container.

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Final plated picture

Try these out the next time you have a family gathering, weekend barbeque or on your Reward Day!

Buon Appetito!


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