Fish tacos are quick and easy to make and nutritious and delicious to eat, making for a winning dinner in my house. Top with this bright and refreshing citrus salsa during the winter months, and when the seasons change use different seasonal fruit like watermelon, nectarines, and cherries. Serve on whole-grain corn tortillas for a gluten-free, dairy-free meal the whole family will enjoy!
Course
Main Dish, Tacos
Cuisine
Dairy-Free, Gluten-Free, Mexican
Prep Time25minutes
Cook Time20minutes
Total Time45minutes
Servings4
AuthorJessica Levinson
Ingredients
For the Fish:
1poundtilapia fillets(~2 fillets)
2teaspoonsolive oil
1tablespoonlime juice
1/2teaspoonKosher salt
Freshly ground pepper,to taste
For the Citrus Salsa:
1grapefruit
2Cara Cara or naval oranges
2blood oranges
3/4cupdiced jicama
1/2-3/4cupcubed avocado(1 small avocado)
1/4cupdiced red onion(~1/4 large onion)
2teaspoonsseeded & minced jalapeño(add seeds if you want some heat)
1/4cupchopped cilantro
2teaspoonslime juice
1/2teaspoonKosher salt
To Assemble:
Eight 6-inch corn tortillas
Chopped cilantro,for garnish (optional)
Instructions
To make fish:
Preheat oven to 350 degrees. Place tilapia in a baking dish, brush both sides of fillets with oil, drizzle with lime juice, and season with salt and pepper.
Cook fish for 15 to 20 minutes until cooked through (cooking time will vary based on thickness of fish).
Remove fish from the oven and use a fork to break fillets into smaller pieces.
While fish is cooking, prepare the citrus salsa.
To make citrus salsa:
Remove the peel and white pith of the grapefruit. Cut the grapefruit segments over a bowl to catch any of the juice. Discard the membranes and cut or break grapefruit segments into smaller pieces.
Remove the peel and white pith of all the oranges. Cut orange segments into smaller pieces (remove membranes if preferred).
In a medium bowl, combine grapefruit and orange pieces, jicama, avocado, red onion, jalapeño, cilantro, 2 teaspoons of reserved citrus juices, and lime juice. Season with salt and toss to combine.
To serve:
Wrap corn tortillas in damp paper towel and microwave 30 seconds to warm, or wrap in foil and warm in oven for a few minutes.
Top tortillas with flaked fish, a couple tablespoons citrus salsa, and chopped cilantro, if using.