Crispy Oregon Rockfish Tacos with Pineapple Salsa, Pickled Red Cabbage & Avocado Crema

One of the most common questions we hear after a successful rockfish trip is simple:

“What should I make with all this fish?”

Our answer is usually fish tacos.

Rockfish is one of the most underrated species on the Oregon Coast. It’s mild, flaky, and perfect for frying. Whether you’ve caught China rockfish, deacon rockfish, black rockfish, or canary rockfish, this recipe delivers every time.

These tacos have become a favorite because they balance crispy fish, bright pineapple salsa, tangy pickled cabbage, and creamy avocado in every bite.

Crispy Oregon Rockfish Tacos with Pineapple Salsa, Pickled Red Cabbage & Avocado Crema

Serves: 4–6

Ingredients

Fish

• 1½ lbs Oregon rockfish fillets

• 1 cup flour, divided

• ½ cup cornstarch

• 2 eggs

• 2 tbsp water

• 2 cups panko breadcrumbs

• 1 tsp dried oregano

• ¼ tsp cayenne pepper

• 1 tsp sea salt

• Frying oil

Pickled Red Cabbage

• ½ head red cabbage, sliced thin

• ¼ cup rice wine vinegar

• Juice of 1 lime

• ¼ cup chopped cilantro

• Pinch of sea salt

Avocado Crema

• 1 ripe avocado

• 3 tbsp sour cream or Mexican crema

Pineapple Salsa

• 1 pineapple, diced small

• 3 shallots, minced

• 1 red bell pepper, minced

• 1 yellow bell pepper, minced

• Zest and juice of 2 limes

• 1 tsp coriander

• ¼ tsp cumin

• Sea salt to taste

To Serve

• Corn tortillas

• Lime wedges

Method

Cut the rockfish into strips approximately ½-inch wide.

Combine flour and cornstarch in one bowl. Whisk eggs and water in a second bowl. Combine panko, remaining flour, oregano, cayenne, and sea salt in a third bowl.

Dredge fish in the flour mixture, dip into egg wash, then coat with seasoned panko.

Fry at 350°F until golden brown and crispy, about 3–4 minutes.

Combine the cabbage ingredients and allow to pickle while preparing the remaining components.

Blend the avocado and crema until smooth.

Combine all pineapple salsa ingredients and mix well.

To assemble, place crispy fish in warm corn tortillas. Top with pickled cabbage, pineapple salsa, and avocado crema. Serve immediately with fresh lime wedges.