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Citrus Fish Tacos

 Citrus Fish Tacos
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.
4 ServingsPrep: 15 min. + chilling Bake: 15 min.


  • 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


  • 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.
Nutritional Facts: 2 tacos equals 411 calories,

2 of 2

Citrus Fish Tacos (continued)

Nutritional Facts: 6 g fat (1 g saturated fat), 54 mg cholesterol, 670 mg sodium, 52 g carbohydrate, 5 g fiber, 40 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.