Fish Tacos with Citrus Salsa
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These Fish Tacos with Citrus Salsa are a delicious version of the much-loved fish taco.
I had my first fish taco when I was in college vacationing in Mexico for spring break. And I fell hard for fish tacos. They are amazing!! So it has been really fun to see them pop up on restaurant menus over the years and lots of recipes for fish tacos of every kind are online too. These fish tacos with citrus salsa have pretty amazing flavor. The pop of citrus is what makes them unique.
Ingredients needed:
- oranges and orange juice
- tomato
- red onion
- fresh cilantro
- kosher salt and freshly ground black pepper
- dried oregano
- canola or vegetable oil
- lemon juice
- fish (choose from tilapia, sea bass, swordfish, shark, cod or pollack)
- corn tortillas
How to make Citrus Salsa:
How to make Fish Tacos with Citrus Salsa:
The full, printable recipe is at the end of this post. Preheat the grill to medium-high.
Meanwhile, wrap the tortillas, in groups of 12, in foil and place in a 375° oven for about 10 minutes, until warm. To serve, crumble fish into tortilla, top with 1 tablespoon of salsa.
A little added extra is spooning some Mexican coleslaw into each taco. It’s also delicious served on the side.
This recipe make a lot (enough for 24 tacos). So it’s a great recipe to use when you’re feeding quite a few people. Or you can always cut the ingredient amounts in half to make just 12 tacos. You’ll probably want leftovers though, so plan accordingly. Enjoy!
The Best Fish Taco Recipes:
- Fish Tacos with Chipotle Cream
- Broiled Fish Tacos
- Air Fryer Fish Tacos
- Beer Battered Fish Tacos with Baja Sauce
- San Diego Style Fish Tacos
Fish Tacos with Citrus Salsa
Ingredients
CITRUS SALSA:
- 2 medium oranges, peeled and segmented
- 2 teaspoons minced jalapeño peppers (seeded)
- ¾ cup diced tomatoes
- ½ medium red onion, diced
- 3 tablespoons chopped fresh cilantro
- 2 teaspoons orange juice
- ½ teaspoon kosher salt
- ½ teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
FISH TACOS:
- 2 tablespoons canola or vegetable oil
- 2 tablespoons freshly squeezed lemon juice
- kosher salt and freshly ground black pepper
- 2 pounds fresh sea bass, swordfish, shark, tilapia, cod or pollack
- 2 dozen corn tortillas
Instructions
PREPARE THE CITRUS SALSA:
- Chop the orange segments. Combine all ingredients in a medium bowl and toss. Add additional salt and pepper as needed to taste. Refrigerate until ready to use.
MAKE THE FISH TACOS:
- Preheat the grill to medium-high.
- In a 13x9-inch pyrex dish, combine the oil, lemon juice, salt and pepper. Add the fish and toss to coat. Grill the fish on a grill rack, turning once, until crispy and cooked through, about 8 minutes total cooking time. Cover with foil until you are ready to assemble the tacos.
- Meanwhile, wrap the tortillas, in groups of 12, in foil and place in a 375° oven for about 10 minutes, until warm.
- To serve, crumble the fish into a tortilla, top with 1 tablespoon of salsa and 2 tablespoons of Cilantro Slaw (optional).
Notes
- If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of corn tortillas that are known to be GF.
- Salsa can be prepared up to 2 days in advance.
- Serve with Cilantro Slaw. It's good inside the tacos as well as served alongside.
Nutrition
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