For the marinade, simply mix all the ingredients together and put it into a 1- gallon Ziploc bag containing the filets of rockfish. Massage the bag to coat the fish evenly, then squeeze out the excess air and place the bag in the refrigerator for a minimum of two (but no more than four) hours.
The Marinade can be prepared ahead of time, though lime juice loses its zest if squeezed too far ahead of time.
Chili Cobanero is a smoked, sweet Guatemalan chili. If unavailable, Ancho Chili powder of the same volume should be substituted.
Before cooking the fish, remove from the marinade onto a towel to wick away any excess moisture and allow to return to room temperature. Light the clean, seasoned grill and allow to preheat.
To grill the rockfish, place the filets of rockfish on the grill and sear over high heat until nicely colored, flipping to finish cooking. Just before the fish is fully cooked, remove the filets to a plate (they will finish cooking). Once cool, the rockfish should be able to be flaked apart, with no opaque flesh.
As the fish is cooling, warm the tortillas over a flame, on a Comal, or in a microwave. Hold in a towel to maintain their heat.
For assembly place some flaked rockfish in the bottom of a tortilla then top with green mango salsa, cabbage, mandarin, radish, crema and cilantro. Finish by squeezing one wedge of lime over top and enjoy!