Grilled Fish Tacos With Citrus Salsa

Time & Servings
4 servings
  • ¼ cup minced red onion 3929
    Onions Red 1EA
    $2.13 • Ea
  • fresh juice of ½ Chilean orange 3930
    Orange Seedless 1EA
    $1.59 • Ea
  • 1 tablespoon sherry vinegar 3931
    Maille Red Wine Vinegar 500ML
    $5.91 • Ea
  • sea salt 3932
  • 2 Chilean oranges 3933
    Orange Seedless 1EA
    $1.59 • Ea
  • ½ Chilean lemon 3934
    Lemon 1EA
    $0.40 • Ea
  • 1 minced jalapeno, stem and seeds removed 3935
  • ½ cup coarsely chopped cilantro leaves 3936
    $1.39 • Bun
  • 1 ripe avocado, cubed 3937
    Avocado 1EA
    $2.04 • Ea
  • 1 pound tilapia, snapper, or other white fish 3938
    Great Value Tilapia Fillets 908G
    $11.85 • Ea
  • 1 tablespoon olive oil 3939
  • warm corn tortillas 3940
    Dempster’s 10" Original Tortillas (10PK)
    $3.96 • Ea
  • salt 3941
  • shredded green cabbage 3942
    Cabbage Green 1EA
    $4.40 • Ea
  • crème fraiche 3943
  • hot sauce 3944
    Grace 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!