Rockfish Tacos with Citrus Salsa, Cilantro Crema, Rainbow Chard and Guacamole

Golden Pan-Fried Rockfish

A thin cassava coating gives delicate rockfish crisp golden edges without hiding its mild flavor. Frying in batches keeps the coating light rather than steamed.

Ingredients

• 1½ lb boneless, skinless rockfish fillets
• ⅓ cup cassava flour
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ¾ tsp kosher salt, plus more to taste
• ¼ tsp black pepper
• 3 tbsp ghee, divided
• 1 lime, cut into wedges

Instructions

1. Remove any pin bones and cut the fish into broad, taco-sized pieces, roughly 2–3 inches across. Pat thoroughly dry.
2. Combine the cassava flour, cumin, paprika, salt and pepper in a shallow dish. Lightly dredge the fish immediately before cooking, shaking off excess flour.
3. Heat 2 tablespoons ghee in a large skillet over medium-high heat. Add half the fish without crowding and cook undisturbed for 2–3 minutes, until golden underneath.
4. Turn gently and cook another 1–3 minutes, depending on thickness, until the fish flakes under gentle pressure and reaches 145°F in its thickest part.
5. Transfer to a rack and repeat with the remaining ghee and fish, adjusting the heat if the flour darkens too quickly. Taste for salt and serve promptly with lime wedges.

Notes

• Do not cover the cooked fish; trapped steam softens the crust.

Warm Blue-Corn Tortillas

Earthy blue corn anchors the bright toppings, while a hot dry skillet makes the tortillas supple and lightly toasted.

Ingredients

• 8 small gluten-free blue-corn tortillas

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 the tortillas are dry, lightly dampen them with water first.
3. Stack inside a clean kitchen towel and keep wrapped until serving.

Chunky Citrus Salsa

Orange supplies sweetness, grapefruit adds a clean bitter edge, and lime keeps the salsa sharp enough to cut through the fried fish.

Ingredients

• 2 medium oranges
• 1 small grapefruit
• 2 tbsp finely diced white onion
• ½ jalapeño, seeded and finely chopped
• ¼ cup roughly chopped cilantro
• 1 tbsp fresh lime juice
• ¼ tsp kosher salt, plus more to taste

Instructions

1. Cut the peel and white pith from the oranges and grapefruit. Cut between the membranes to release the segments, then cut large segments into bite-sized pieces.
2. Let the citrus drain briefly in a strainer, reserving the juice for another use.
3. Fold the citrus gently with the onion, jalapeño, cilantro, lime juice and salt. Taste and adjust the acidity and seasoning.
4. Use a slotted spoon when topping the tacos so excess juice does not soak the tortillas.

Notes

• Prepare the citrus up to several hours ahead, but fold in the cilantro and salt shortly before serving.

Cilantro Crema

Tangy sour cream softens the citrus and chile heat. Hand-chopped cilantro keeps the crema white and flecked with herbs.

Ingredients

• ½ cup sour cream
• 3 tbsp finely chopped cilantro
• 1 tbsp fresh lime juice
• 1–2 tsp water, as needed
• ¼ tsp kosher salt, or to taste

Instructions

1. Stir the sour cream, cilantro, lime juice and salt together.
2. Add water a teaspoon at a time until softly spoonable but still thick enough to sit on the fish.
3. Refrigerate until needed.

Tender Rainbow Chard with Onion

Cooking the stems before the leaves gives the whole bunch an even, tender texture. A small splash of vinegar brightens the greens beneath the rich salsa macha.

Ingredients

• 2 bunches rainbow chard, about 1½ pounds
• 1 small yellow onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 1½ tbsp olive oil
• ¼ cup water
• 2 tsp apple cider vinegar
• ½ tsp kosher salt, plus more to taste

Instructions

1. Separate the chard stems from the leaves. Slice the stems ¼ inch thick and cut the leaves into wide ribbons; wash well.
2. Warm the olive oil in a wide pot over medium heat. Add the onion, chard stems and salt, and sweat for 6–8 minutes, stirring, until softened without much browning.
3. Add the garlic and cook for 30 seconds. Add the leaves in batches, turning until wilted.
4. Add the water, cover and cook over medium-low heat for 4–6 minutes, until the stems are tender and the leaves silky.
5. Uncover and evaporate excess liquid, leaving the greens moist rather than soupy. Stir in the vinegar and adjust the salt. Spoon salsa macha over the greens at serving.

Pepita and Sesame Salsa Macha

Gently toasted chiles infuse the oil while pepitas and sesame provide substantial crunch. Keeping some seeds whole gives the topping a generous, textured finish.

Ingredients

• ⅓ cup avocado oil
• ¼ cup raw hulled pumpkin seeds
• 1 tbsp sesame seeds
• 3 dried guajillo chiles, stemmed, seeded and snipped into small pieces
• 1 dried chile de árbol, stemmed
• 2 garlic cloves, thinly sliced
• 2 tsp apple cider vinegar
• ½ tsp kosher salt, or to taste

Instructions

1. Heat the oil in a small saucepan over medium-low heat. Add the pumpkin seeds and cook for 2–3 minutes, stirring, until puffed and lightly golden. Lift out with a slotted spoon.
2. Add the garlic and cook gently until pale gold, about 1–2 minutes. Add the sesame seeds for the last 20 seconds, then transfer the garlic and sesame to the pumpkin seeds.
3. Take the pan off the heat and add the dried chiles. Stir for 20–40 seconds, just until fragrant and slightly darkened; do not let them blacken. Transfer to a heatproof bowl to stop the cooking.
4. Let cool for 10 minutes. Pulse the chiles, garlic and infused oil briefly in a small food processor until coarsely chopped.
5. Stir in the reserved seeds, vinegar and salt. Spoon both oil and solids over the chard.

Notes

• Use half the chile de árbol for a milder batch.
• Refrigerate unused salsa macha promptly and use within 4 days, or freeze in small portions.

Chunky Guacamole

Keeping the avocado chunky gives a cooling, substantial counterpoint to the crisp fish and chile-dressed greens.

Ingredients

• 2 large ripe avocados
• 2 tbsp finely diced white onion
• 2 tbsp chopped cilantro
• 1½ tbsp fresh lime juice, plus more to taste
• ½ tsp kosher salt, or to taste

Instructions

1. Mash the avocado flesh with a fork, leaving plenty of small chunks.
2. Fold in the onion, cilantro, lime juice and salt. Taste and adjust.
3. Press a cover directly against the surface until serving.

Overall Timing / Workflow

Prepare the cold toppings and greens first so the fish can go straight from the skillet to warm tortillas.

Instructions

1. 0:00 - Make the salsa macha and set it aside to cool. Wash and cut the chard while the oil cools.
2. 0:15 - Prepare the citrus salsa and cilantro crema; refrigerate both. Start the chard.
3. 0:30 - Finish the salsa macha, make the guacamole, and portion and dry the fish. Keep the cooked chard warm over very low heat.
4. 0:40 - Warm the tortillas in a separate skillet and wrap in a towel. Dredge and pan-fry the fish in batches.
5. 0:55 - Check the salsa and guacamole seasoning, dress the chard with salsa macha, and assemble the tacos immediately.

Notes

• Allow about 55–60 minutes total with overlapping preparation.

Plating

Keeping the guacamole and chard beside the tacos preserves the contrast between crisp fish, juicy salsa and creamy toppings.

Instructions

1. Place two warm tortillas on each plate and divide the rockfish among them.
2. Top with drained citrus salsa and spoonfuls of cilantro crema, leaving some golden fish exposed.
3. Add a mound of chard alongside and spoon the seedy salsa macha over it.
4. Finish each plate with guacamole and a lime wedge. Serve extra crema and salsa macha at the table.

Leftover Path

Separate storage keeps the tortillas dry and lets the fish reheat without cooking the fresh toppings.

Instructions

1. Refrigerate the fish, chard, citrus salsa, crema and guacamole in separate containers within 2 hours. Press a cover onto the guacamole surface.
2. Use the citrus salsa and guacamole within 1–2 days, and the fish, chard and crema within 3 days. Refrigerate the salsa macha and use within 4 days.
3. Reheat fish on a rack in a 375°F oven for about 8–10 minutes, until hot throughout and reaching 165°F. Rewarm chard separately with a splash of water.
4. Warm fresh tortillas and rebuild the tacos, or flake the reheated fish over the chard and finish with the remaining salsa and crema.