# Rockfish Tacos with Citrus Salsa, Cilantro Crema, Corn–Gypsy Pepper Hash and Guacamole > Golden rockfish, juicy citrus and cool cilantro crema make bright, generous tacos, with toasted pepitas for crunch. Sweet corn and soft gypsy peppers share the plate with chunky lime-forward guacamole—a good early-summer dinner to assemble just as the fish comes off the stove. - URL: https://www.chezjk.com/recipes/rockfish-fish-tacos-with-citrus-salsa-cilantro-cashew-crema-corn-gypsy-pepper-ha - Author: Jonathan Katzman - Cooked and photographed: 2025-06-12 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free, pescatarian ![Rockfish Tacos with Citrus Salsa, Cilantro Crema, Corn–Gypsy Pepper Hash and Guacamole](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F5aa9a6e329c39d74.jpg) ## Pan-Seared Rockfish Dry fish and a hot skillet produce golden edges while keeping the small pieces moist. Mild seasoning lets the rockfish and citrus remain the focus. ### Ingredients - 1½ lb skinless, boneless rockfish fillets - 2 tbsp ghee - ¾ tsp kosher salt, plus more to taste - ½ tsp ground cumin - ½ tsp sweet paprika - ¼ tsp freshly ground black pepper ### Instructions 1. Check the fish for pin bones, pat thoroughly dry, and cut into roughly 2-inch pieces, keeping thin tail pieces slightly larger. 2. Combine the salt, cumin, paprika and pepper. Season the fish just before cooking. 3. Heat a large heavy skillet over medium-high heat. Add half the ghee and arrange half the fish in a single layer with space between pieces. 4. Sear undisturbed for 2–3 minutes, until golden and releasing readily. Turn gently and cook another 1–3 minutes, depending on thickness, until the center reaches 145°F and flakes under light pressure. 5. Transfer to a warm plate and repeat with the remaining ghee and fish. Serve immediately rather than covering tightly, which softens the crust. ### Notes - Use two skillets if available so all the fish finishes together. ## Orange–Lime Citrus Salsa Orange supplies sweetness and juice, while lime and a little chile cut through the crema and rich fish. Keeping the citrus in pieces gives the tacos a fresh, substantial topping. ### Ingredients - 2 large oranges - 1 large lime - 1 tbsp fresh lime juice, plus more to taste - ¼ cup roughly chopped cilantro leaves and tender stems - ½ jalapeño, seeded if desired and finely chopped - 1 tsp extra-virgin olive oil - ¼ tsp kosher salt, or to taste ### Instructions 1. Cut the peel and white pith from the oranges and lime. Working over a bowl, cut between the membranes to release the segments, removing any seeds. 2. Cut the orange segments into two or three pieces and the lime segments into smaller bites. Transfer to a serving bowl, leaving excess collected juice behind. 3. Gently fold in the lime juice, cilantro, jalapeño, olive oil and salt. Taste for a balance of sweet citrus, acidity and salt. 4. Let stand for 5–10 minutes. Use a slotted spoon when topping the tacos so the tortillas do not become soggy. ### Notes - Reserve the collected citrus juice for a vinaigrette or sparkling water. ## Cilantro Crema A lightly thinned sour cream provides cooling richness without burying the fish. Finely chopped cilantro keeps the pale, herb-flecked appearance. ### Ingredients - ¾ cup sour cream - 2 tbsp finely chopped cilantro - 1 tbsp fresh lime juice - 1–2 tbsp water, as needed - ¼ tsp kosher salt, or to taste ### Instructions 1. Whisk together the sour cream, cilantro, lime juice and salt. 2. Add water a teaspoon at a time until the crema falls from a spoon in a thick ribbon. 3. Refrigerate until serving, then stir and check the seasoning. ## Corn and Gypsy Pepper Hash Cooking the peppers and onion before adding the corn gives the vegetables time to soften without sacrificing the kernels' snap. A hot finish builds browned sweetness, balanced by lime and cilantro. ### Ingredients - 4 ears sweet corn, kernels cut from the cobs, about 3 cups - 4 medium gypsy peppers, seeded and cut into ¾-inch pieces - 1 small red onion, diced - 1½ tbsp ghee - ¾ tsp kosher salt, divided, plus more to taste - 1 tbsp fresh lime juice - ¼ cup roughly chopped cilantro, plus a few sprigs for serving - ¼ tsp freshly ground black pepper ### Instructions 1. Heat a large skillet over medium-high heat and add the ghee. Add the onion, peppers and ½ teaspoon salt. 2. Cook for 7–9 minutes, stirring occasionally, until the onion is translucent and the peppers have softened with a few browned edges. 3. Add the corn and remaining ¼ teaspoon salt. Spread into an even layer and cook for 6–8 minutes, stirring every couple of minutes, until the kernels are bright, tender-crisp and lightly browned in places. 4. Remove from the heat and fold in the lime juice, chopped cilantro and black pepper. Taste for salt and keep warm briefly. Finish with cilantro sprigs at serving. ### Notes - Use a wide skillet; if the vegetables crowd the pan, cook in batches so they brown rather than steam. ## Chunky Guacamole Coarsely mashed ripe avocado gives a creamy counterpoint to the citrus and crisp fish edges. A small amount of onion adds bite without overwhelming the avocado. ### Ingredients - 2 large ripe avocados, preferably Brokaw - 2 tbsp finely diced red onion - 1½ tbsp fresh lime juice, plus more to taste - 1 tbsp chopped cilantro - ½ tsp kosher salt, or to taste ### Instructions 1. Mix the onion, lime juice and salt in a bowl and let stand for 5 minutes. 2. Scoop in the avocado and mash gently with a fork, leaving plenty of small chunks. 3. Fold in the cilantro and adjust the salt and lime. Press a cover directly against the surface if holding before serving. ## Warm Corn Tortillas Warming makes corn tortillas flexible and brings out their toasted aroma. A mix of yellow and blue corn tortillas adds variety without changing the filling. ### Ingredients - 8 6-inch gluten-free corn tortillas, a mix of yellow and blue corn ### Instructions 1. Heat a dry comal or skillet over medium-high heat. 2. Warm each tortilla for 20–30 seconds per side, until pliable with a few toasted spots. If very dry, lightly mist with water before warming. 3. Stack immediately in a clean towel and keep wrapped until assembling the tacos. ## Toasted Pepitas Pepitas provide a nutty crunch against the soft tortillas, creamy sauces and juicy citrus. ### Ingredients - ⅓ cup raw hulled pumpkin seeds - 1 pinch fine sea salt ### Instructions 1. Toast the pepitas in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant, lightly golden and beginning to pop. 2. Transfer immediately to a plate, sprinkle with salt and cool before using. ## Overall Timing / Workflow Prepare the cold toppings first and cook the fish last so the meal reaches the table with hot tortillas and freshly seared rockfish. ### Instructions 1. 0:00 – Toast the pepitas and set aside. Chop the onion, peppers, cilantro and chile; cut the corn from the cobs. 2. 0:10 – Make the crema and citrus salsa. Refrigerate the crema and keep the salsa cool. 3. 0:25 – Start the corn–pepper hash. While it cooks, make the guacamole, then cut and thoroughly dry the fish. 4. 0:35 – Warm the tortillas on a second burner and wrap in a towel. Finish the hash and keep it warm off the heat. 5. 0:42 – Season and sear the fish in batches. Set out the toppings and serving plates while the final batch cooks. 6. 0:55 – Assemble the tacos and serve immediately with the hash and guacamole. ## Plating Keeping the hash and guacamole alongside the tacos preserves the contrast between the fish, citrus and warm tortillas. ### Instructions 1. Place two warm tortillas on each plate, using one yellow and one blue corn tortilla if available. 2. Spread a spoonful of cilantro crema on each tortilla, then divide the rockfish evenly among them. 3. Spoon drained citrus salsa over the fish and scatter with toasted pepitas. 4. Add a generous portion of corn–gypsy pepper hash and a scoop of guacamole alongside. Finish the hash with cilantro sprigs and a few more pepitas. ## Leftover Path Separate storage keeps the tortillas from getting wet and lets the fish reheat gently without overcooking the vegetables. ### Instructions 1. Refrigerate the fish, hash, crema and citrus salsa in separate airtight containers within 2 hours. Store tortillas separately and keep cooled pepitas airtight at room temperature. 2. Press a cover directly onto the guacamole and refrigerate; use it and the citrus salsa within 1 day for best texture. Use the fish within 2 days and the hash and crema within 3 days. 3. Reheat the hash in a skillet. Warm the fish in a covered 300°F oven just until it reaches 165°F, checking early to avoid drying it out. 4. Warm fresh tortillas and rebuild the tacos, or serve the fish and hash together with the cold toppings spooned on after reheating. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.