Fish Tacos with Citrus Salsa

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This is a delicious version of the much-loved fish taco: Fish Tacos with Citrus Salsa

Fish Tacos with Cilantro Slaw

Fish Tacos with Citrus Salsa

Yield: 8 servings (3 tacos per serving)

Prep Time: 30 min

Cook Time: 18 min


2 medium oranges, peeled and segmented
2 teaspoons minced jalapeño peppers (seeded)
3/4 cup diced tomatoes
1/2 medium red onion, diced
3 tablespoons chopped fresh cilantro
1 to 2 teaspoons orange juice
1/2 teaspoons kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper

2 tablespoons canola or vegetable oil
2 tablespoons freshly squeezed lemon juice
kosher salt & freshly ground black pepper
2 pounds fresh sea bass, swordfish, shark, tilapia, cod or pollack
2 dozen corn tortillas


1. Prepare salsa: Chop 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.

2. Prepare tacos: Preheat grill to medium-high. Combine oil, lemon juice, salt and pepper in a 13x9-inch pyrex dish. Add fish and toss to coat. Grill fish in 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.

3. Meanwhile, wrap the tortillas, in groups of 12, in foil and place in a 375° oven for about 10 minutes, until warm.

4. To serve, crumble fish into tortilla, top with 1 Tablespoon of salsa and 2 Tablespoons of Cilantro Slaw.


*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.

SOURCE: (adapted from Secrets from a Caterer's Kitchen)

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