Citrus Fish Tacos Recipe

3.5 2 2
Citrus Fish Tacos Recipe
Citrus Fish Tacos Recipe photo by Taste of Home
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Citrus Fish Tacos Recipe

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3.5 2 2
Publisher Photo
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.
Recommended: Your August Meal Plan
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 15 min.

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

Directions

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. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Citrus Fish Tacos in Light & Tasty June/July 2004, p11

Nutritional Facts

2 tacos: 411 calories, 6g fat (1g saturated fat), 54mg cholesterol, 670mg sodium, 52g carbohydrate (0 sugars, 5g fiber), 40g protein.

  • 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
  1. 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.
  2. 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.
  3. Place a spoonful of the fish mixture down the center of each tortilla. Top with lettuce and pineapple salsa; roll up. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Citrus Fish Tacos in Light & Tasty June/July 2004, p11

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Reviews forCitrus Fish Tacos

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MY REVIEW
hkpepin User ID: 3030797 238859
Reviewed Dec. 6, 2015

"I want to give this 3.5 stars. I followed the recipe, other than using canned pineapple, and it was good. My corn tortillas kept falling apart so we switched to crunchy taco shells. My kids both liked the fish and the salsa (minus the jalape?o) while my husband and I thought the salsa too sweet. We both added some red onion, jalape?o, and Sriracha sauce, but I wouldn't put this on my regular rotation. I liked that it was fairly easy and I would probably make it again for the kids."

MY REVIEW
Kelly Dunn User ID: 5830260 133560
Reviewed Feb. 17, 2011

"This was pretty good. I added fresh chopped cilantro to the pineapple salsa."

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