Grilled Fish Tacos With Citrus Salsa
¼ cup minced red onion 39290Onions Red 1EA$2.13 • Ea
fresh juice of ½ Chilean orange 39300Orange Seedless 1EA$1.59 • Ea
1 tablespoon sherry vinegar 39310Maille Red Wine Vinegar 500ML$5.91 • Ea
sea salt 3932
2 Chilean oranges 39330Orange Seedless 1EA$1.59 • Ea
½ Chilean lemon 39340Lemon 1EA$0.40 • Ea
1 minced jalapeno, stem and seeds removed 3935
½ cup coarsely chopped cilantro leaves 39360Cilantro$1.39 • Bun
1 ripe avocado, cubed 39370Avocado 1EA$2.04 • Ea
1 pound tilapia, snapper, or other white fish 39380Great Value Tilapia Fillets 908G$11.85 • Ea
1 tablespoon olive oil 3939
warm corn tortillas 39400Dempster’s 10" Original Tortillas (10PK)$3.96 • Ea
shredded green cabbage 39420Cabbage Green 1EA$4.40 • Ea
crème fraiche 3943
hot sauce 39440Grace Hot Pepper Sauce 355ML$3.21 • Ea
1 Chilean orange, sliced into wedges for serving 3945
In a medium mixing bowl, toss minced onion with orange juice,
vinegar and a pinch or two of sea salt. Set aside for 10-15
minutes allowing the onions to macerate.
Remove pith and peel from oranges. Remove segments of orange,
then cut the segments into bite-sized pieces. Add the orange to
the macerated onion.
Leaving the peels on, slice lemons into quarters, then slice the
halves into lovely ultra-thin slices, removing any seeds. Add
lemon slices to the salsa bowl. (The lemon slices, with their
peels intact, add a wonderful bite to the salsa.) Add jalapeno
and cilantro to the salsa. Toss all ingredients, adding
additional sea salt to taste.
Cover salsa and refrigerate while preparing your fish tacos.
(Just before serving, add cubes of avocado. Toss to coat.)
While your salsa is chilling, season fish with sea salt and
brush with olive oil. Grill fish on a high heat gas grill (or in
your broiler). For thin fish fillets you’ll only need a few
minutes of cooking per side.
Divide grilled fish among the warm tortillas. Top with citrus
salsa, a little shredded cabbage and crème fraiche. Squeeze on a
little additional fresh orange juice. Enjoy!