RockFish Tacos & mango pico de gallo

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Summer in Seattle is such a magical time, and after having returned home from Europe I am more than ready to start cooking up some of my favorite summertime dishes. And one of these is fish tacos—which have this unique ability to instantaneously create a relaxing summer vibe. There’s something about warm corn tortillas, coastal sea fair, and bursts of citrus that puts you in a laid back mood.

While some fish taco recipes call for tilapia or salmon, I like to use rockfish or mahi mahi for their mild sweet flavor and flaky texture. This makes them great for tacos, since they’ll impart a wonderful flavor while allowing your seasoning to shine through and your toppings to contribute fresh tastes. I wanted to saturate the fish in a marinade to let all the flavors soak in—oil, lime, spices, and chili powder really transform this fish into something delicious. I also chose to create mango salsa for a layer of juicy sweetness and added some thinly-sliced cabbage for a crunchy, textured finish.

I typically lean more towards red wine throughout the year, but I must say that a glass of this pinot gris on a hot day is beyond refreshing. Plus, the bright, pleasant flavors of these fish tacos really find a comfortable companion in a glass of La Crema’s 2016 Pinot Gris. This wine complements the sweetness of this dish with hints of pear and nectarine, but also features a welcomed citrusy bite finishing with a lemony acidity.

Be sure to head to La Crema's blog to get the recipe for these tacos and refreshing mango pico de gallo.

Thank you so much for supporting the brands that support The Broken Bread. This is a sponsored post, and as always, all opinions are my own.