Citrus Fish Tacos Recipes

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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

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

CITRUS MAHI MAHI TACOS



Citrus Mahi Mahi Tacos image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 14

1 1/2 pounds skinless mahi mahi fillets, cut into 3-inch pieces
Kosher salt
2 tablespoons achiote or annatto paste (or 1 tablespoon chili powder)
Juice of 1 lime
2 oranges (1 juiced; 1 halved and sliced)
1 teaspoon dried oregano
1/2 teaspoon ground cumin
3 scallions, roughly chopped
2 tablespoons ancho chile powder
2 teaspoons apple cider vinegar
1 teaspoon packed brown sugar
8 sprigs thyme
6 bay leaves
Corn tortillas, warmed, and assorted toppings, for serving

Steps:

  • Put a large piece of aluminum foil on a baking sheet; arrange the fish fillets side by side on the foil and sprinkle with 1/2 teaspoon salt.
  • Combine the achiote paste, lime juice, orange juice, oregano, cumin, scallions, chile powder, vinegar and brown sugar in a blender; pulse until smooth. Pour the mixture over the fish and turn to coat using tongs. Scatter the thyme sprigs and bay leaves over the fish, then top with orange slices. Cover the fish with another piece of foil and crimp the edges to tightly seal. Marinate in the refrigerator, 1 to 4 hours.
  • Position a rack in the upper third of the oven and preheat to 475 degrees F. Transfer the fish to the oven and bake until tender, about 25 minutes. Remove the herbs and orange slices. Serve the fish in tortillas with assorted toppings.
  • Trim 2 bunches spring onions; halve lengthwise, if large. Cook in a large cast-iron skillet over medium-high heat until tender and blackened, 5 to 8 minutes. Cut into pieces and sprinkle with lime juice and salt.

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