Best Citrus Fish Tacos Recipes

CITRUS FISH TACOS

Citrus Fish Tacos image

Maria Baldwin's fun fish tacos bring a deliciously different twist to the Southwest stand-by! In her Mesa, Arizona kitchen, she combines halibut or cod with a fruity salsa and zesty seasoning and tucks inside wholesome corn tortillas.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1-1/2 cups finely chopped fresh pineapple
1 can (11 ounces) mandarin oranges, drained and cut in half
1 envelope reduced-sodium taco seasoning, divided
3 tablespoons thawed orange juice concentrate, divided
3 tablespoons lime juice, divided
1 jalapeno pepper, seeded and finely chopped
1-1/2 pounds halibut or cod, cut into 3/4-inch cubes
8 corn tortillas (6 inches), warmed
3 cups shredded lettuce

Steps:

In a large bowl, combine the pineapple, oranges, 1 tablespoon taco seasoning, 1 tablespoon orange juice concentrate, 1 tablespoon lime juice and jalapeno pepper. Cover and refrigerate., Place fish in an ungreased shallow 2-qt. baking dish. In a small bowl, combine the remaining orange juice concentrate, lime juice and taco seasoning. Pour over fish; toss gently to coat. Cover and bake at 375° for 12-16 minutes or until fish flakes easily with a fork., Place a spoonful of the fish mixture down the center of each tortilla. Top with lettuce and pineapple salsa; roll up.

Nutrition Facts : Calories 411 calories, Fat 6g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 670mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 5g fiber), Protein 40g protein.

FISH TACOS WITH CITRUS SALSA

Fish Tacos With Citrus Salsa image

Make and share this Fish Tacos With Citrus Salsa recipe from Food.com.

Provided by gailanng

Categories Southwestern U.S.

Time 40m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup flour
1 tablespoon premium chili powder (try ancho or chipotle)
1 teaspoon seasoning salt
1 teaspoon fresh ground black pepper
1 lb fish fillet, patted dry with a paper towel (sole, grouper, tilapia, monkfish, etc.)
2 tablespoons vegetable oil
2 tablespoons butter
8 (6 inch) flour tortillas or 8 (6 inch) corn tortillas
3 large roma tomatoes, seeded and diced
1/2 cup finely chopped red onion
1 orange, segments separated and chopped (remove strings and any pith)
1 large lime, segments separated and chopped (remove strings and any pith)
3 green onions, white and green parts sliced
1 jalapeno, finely chopped (remove the seeds if you don't want it spicy)
2 tablespoons finely chopped fresh cilantro leaves
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

In a small bowl, combine the flour, chile powder, salt and pepper. Dust the fillets on both sides with the flour mixture.
Heat the oil and butter in a large skillet over medium-high heat. Put the fillets in the pan and cook for 4 to 5 minutes, then flip and cook for an additional 4 to 5 minutes, or until the fish flakes when you poke it with a fork. Remove to drain on a paper towel. Transfer the fillets to a serving plate and break each into a few big pieces.
Divide the fish evenly among the tortillas and top with the Citrus Salsa.
To Make Citrus Salsa: In a glass bowl, mix all the ingredients together. Cover and refrigerate for 1 hour. Mix again before serving. Makes 2 cups.

Nutrition Facts : Calories 286.4, Fat 10.3, SaturatedFat 3.2, Cholesterol 38.8, Sodium 503.3, Carbohydrate 30.8, Fiber 3.3, Sugar 4, Protein 17.8