Smoky Citrus Fish Tacos with Jalapeño Salsa
Vibrant citrus salsa meets smoky, spice-crusted fish for a taco night upgrade. A perfect balance of fiery, fresh, and savory flavors, ready in under 30 minutes.
Servings 3
Calories 313kcal
Equipment
- Small Bowl
- Medium bowl
- Large grill pan or cast-iron skillet
- Fish spatula or two forks
- Chef's knife
- Cutting board
Ingredients
For the Smoky Blackening Rub:
- ½ tablespoon smoked paprika
- 1 teaspoon onion powder
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
For the Tacos:
- ¾ pound 340 g skinless mahi-mahi fillets
- 2 teaspoons avocado oil
- 1 large navel orange
- ¼ cup finely diced shallot
- ½ medium jalapeño seeds removed and finely minced
- 3 tablespoons chopped fresh cilantro plus extra leaves for garnish
- 2 tablespoons fresh lime juice divided
- ¾ cup finely shredded purple cabbage
- 6 6-inch corn tortillas
Instructions
- Make the Spice Rub: In a small bowl, combine the smoked paprika, onion powder, kosher salt, garlic powder, dried thyme, black pepper, and cayenne pepper. Mix until evenly distributed.
- Season the Fish: Pat the mahi-mahi fillets completely dry with paper towels. Sprinkle the spice rub generously over all sides of the fish, gently pressing it into the flesh to ensure it adheres well.
- Prepare the Citrus Salsa: Slice the top and bottom off the orange. Stand it on a cutting board and carefully cut away the peel and white pith. Holding the orange over a medium bowl to catch any juices, cut between the membranes to release the orange segments into the bowl. Add the diced shallot, minced jalapeño, chopped cilantro, and 1 tablespoon of the lime juice to the bowl. Stir gently to combine.
- Cook the Fish: Heat the avocado oil in a large grill pan over medium heat. Once hot, place the seasoned fillets on the pan. Cook for 4-5 minutes per side, until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Assemble the Tacos: Transfer the cooked fish to a plate and let it rest for a minute. Use two forks to break it into large, bite-sized pieces, then drizzle with the remaining 1 tablespoon of lime juice. Warm the corn tortillas. To build the tacos, layer a bed of shredded purple cabbage on each tortilla, add a generous portion of the flaked fish, and top with the citrus salsa. Garnish with a few fresh cilantro leaves and serve immediately.
Notes
- Fish Alternatives: If you can't find mahi-mahi, any firm white fish like cod, halibut, or snapper will work wonderfully in this recipe.
- Heat Level: For a spicier taco, include some of the jalapeño seeds in your salsa. For a milder flavor, reduce the amount of cayenne pepper in the spice rub.
- Storage: Store leftover fish and salsa in separate airtight containers in the refrigerator for up to 2 days. For best results, gently reheat the fish in a skillet rather than a microwave.
Nutrition Information (per serving, approx. 2 tacos)
Serving Size: 2 tacos- Calories: 313
- Total Fat: 6 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 3 g
- Cholesterol: 59 mg
- Sodium: 640 mg
- Total Carbohydrate: 34 g
- Dietary Fiber: 6 g
- Total Sugars: 6 g
- Includes: 0 g Added Sugars
- Protein: 30 g
- Vitamin D: 2 mcg
- Calcium: 110 mg
- Iron: 1.5 mg
- Potassium: 680 mg
- Vitamin C: 45 mg