Best 3 Citrus Fish Tacos Recipes

Tantalize your taste buds with a fiesta of flavors in our Citrus Fish Tacos extravaganza! Embark on a culinary journey where zesty citrus and flaky fish unite in a symphony of tantalizing flavors. Dive into the vibrant world of our recipes, each offering a unique twist on this classic dish.

Indulge in the tangy delight of our Orange-Chile Fish Tacos, where succulent fish fillets are kissed with a marinade of zesty oranges, fiery chilies, and aromatic spices. Dive into the refreshing embrace of our Lemon-Herb Fish Tacos, where delicate fish is elevated with a vibrant blend of lemon, fragrant herbs, and a hint of garlic.

Transport your taste buds to the tropics with our Pineapple-Mango Fish Tacos, a tropical paradise where sweet pineapple and juicy mango dance harmoniously with savory fish. Embark on an exotic adventure with our Coconut-Curry Fish Tacos, where creamy coconut milk and fragrant curry spices create an enchanting symphony of flavors.

But the culinary adventure doesn't end there! Whet your appetite with our versatile selection of sides and toppings, designed to complement each taco recipe flawlessly. From the cool crunch of our Cabbage Slaw to the creamy indulgence of our Avocado Crema, every element is crafted to elevate your taco experience.

So, prepare to embark on a culinary escapade like no other, where citrusy brightness meets flaky fish perfection. Let your taste buds rejoice as you explore the diverse flavors of our Citrus Fish Tacos extravaganza – a feast that will leave you craving more!

Let's cook with our 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.

CITRUS TACOS

Citrus Tacos image

Provided by Marcela Valladolid

Time 10m

Yield 10 servings

Number Of Ingredients 10

Ingredients

2 tablespoons freshly squeezed lime juice (from approximately 1 large lime)
1/2 teaspoon finely grated lime zest
1/2 Haas avocado, peeled and pitted
1/2 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 cup extra-virgin olive oil
2 oranges
2 bunches watercress, thick stems removed (about 4 cups)
1/4 cup dried cranberries
1 small jicama, peeled and cut into very thin slices

Steps:

Process the lime juice, zest, avocado, salt, and pepper in a mini food processor until smooth. Gradually add the oil until emulsified. Season the dressing, to taste, with additional salt and pepper.
Using a paring knife and working over a large bowl to catch the juice, remove the peel and white pith from the oranges. Cut between the membranes to remove the segments directly into the bowl. Squeeze any excess juice from the membranes directly into the bowl and discard the membranes. Add the watercress and dried cranberries. Toss with the orange juice and season with salt and pepper, to taste.
To serve: Spread 1 side of the jicama slices with a little of the dressing. Using the jicama slices as you would a tortilla, place the watercress salad in the center of each jicama slice and fold to make tacos.
Cook's Note: The dressing can also be made by hand. Use a fork to mash the avocado until smooth and add the lime zest and juice. Whisking constantly, drizzle in the oil until smooth. Season with salt and pepper, to taste.

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

Tips:

For a crispier fish taco, fry the fish in hot oil until golden brown.
If you don't have any fish tacos, you can use corn or flour tortillas instead.
Be sure to warm the tortillas before filling them. This will make them more pliable and less likely to tear.
Don't overload the tacos with toppings. Too many toppings will make them difficult to eat.
Serve the tacos with your favorite dipping sauce, such as salsa, guacamole, or sour cream.

Conclusion:

Citrus fish tacos are a delicious and easy-to-make meal that is perfect for any occasion. With a variety of toppings to choose from, you can customize your tacos to your own liking. So next time you're looking for a quick and tasty meal, give citrus fish tacos a try!