Blackened Rockfish Tacos

Step 1

Make the lime yogurt sauce:Mix together the plain yogurt, lime zest, and half the lime juice. (Reserve remaining lime juice for the salsa.) Make the mango salsa:Add mango, mint, and remaining lime juice to the basin of a food processor. Roughly chop.Both the lime yogurt sauce and the mango salsa can be prepared up to 2-3 days ahead of time. Refrigerate until ready to use.

Step 2

Mix together all of the blackening seasoning ingredients in a small bowl.Brush an oven-safe pan with half the oil (1 tablespoon). Alternatively, use a sheet pan.Add the rockfish to the pan, and generously season the top of the fish with the blackening spices.Extra Seasoning Note: You will probably use about half the blackening seasoning. Reserve the remaining seasoning for your next batch of tacos.

Step 3

Drizzle the remaining 1 tablespoon oil on the fish, and use your fingers to rub the oil into the seasoning.

Step 4

Move an oven rack to about 4" away from the broiler. Preheat broiler to high.Slide the pan into the oven.Cook rockfish for 5 minutes per 1/2" thickness, or until the fish is tender and easily flakes apart with a fork.Do not flip the fish halfway through cooking.

Step 5

While the fish broils, heat the tortillas.Brush a non-stick or cast-iron pan with oil. Heat the pan over medium-high heat, and cook the tortillas one at a time. Heat about 30 seconds on the first side and 15 seconds on the other side, until each side begins to bubble up.Keep tortillas warm by placing on a plate and covering with a towel.When the rockfish is done cooking, slice or flake apart with a fork.

Step 6

To assemble the tacos, divide the rockfish, mango salsa, and sliced avocado among the tortillas. Top each taco with a dollop of yogurt sauce. Alternatively, arrange all the ingredients as a taco bar and let everyone build their own tacos.Serve right away while the fish and tortillas are still warm.