Fresh & Fiery Citrus Fish Tacos
A perfect balance of smoky, spice-dusted fish and a vibrant, juicy orange-jalapeño salsa. This healthy, flavor-packed recipe comes together in under 30 minutes for a stunning weeknight meal.
Servings 3 (2 tacos each)
Calories 315kcal
Ingredients
For the Smoky Spice Rub:
- ½ tbsp smoked paprika
- 1 ¼ tsp onion powder
- ¾ tsp garlic powder
- ½ tsp dried thyme
- ½ tsp ground cumin
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- ⅛ tsp kosher salt
For the Tacos:
- ¾ lb 340 g skinless mahi-mahi fillets
- 2 tsp 10 mL avocado oil
- 1 large navel orange
- ¼ cup 40 g finely diced shallot
- ½ medium jalapeño seeds removed and finely minced
- 3 tbsp 5 g chopped fresh cilantro, plus extra for garnish
- 2 tbsp 30 mL fresh lime juice, divided
- ¾ cup 53 g finely shredded purple cabbage
- 6 6-inch corn tortillas, preferably no-salt-added
Instructions
- Make the Spice Rub: In a small bowl, mix together the smoked paprika, onion powder, garlic powder, thyme, cumin, black pepper, cayenne, and kosher salt until well combined.
- Season the Fish: Pat the mahi-mahi fillets completely dry with a paper towel. Sprinkle the spice rub generously over all sides of the fish, gently pressing it into the flesh.
- Prepare the Citrus Salsa: Slice the top and bottom off the orange. Stand it on a cutting board and carefully slice away the peel and white pith. Holding the orange over a medium bowl to catch the juices, carefully cut between the membranes to release the orange segments into the bowl. Add the diced shallot, minced jalapeño, chopped cilantro, and 1 tablespoon of lime juice. Stir gently to combine.
- Cook the Fish: Heat the avocado oil in a large cast-iron skillet or grill pan over medium-high heat. Once shimmering, add the seasoned fish. Cook for 4-5 minutes per side, until the fish is opaque throughout and flakes easily with a fork (internal temperature should reach 145°F / 63°C).
- Assemble the Tacos: Transfer the cooked fish to a plate. Use two forks to break it into large flakes, then drizzle with the remaining 1 tablespoon of lime juice. Warm the corn tortillas. To serve, layer each tortilla with shredded purple cabbage, a generous portion of the flaked fish, and a spoonful of the citrus salsa. Garnish with a few extra cilantro leaves and serve immediately.