Living in California, we’re admittedly totally spoiled when it comes to finding fish tacos. Around the rest of the country, fish tacos may not be as easy to come by in restaurants, but luckily they are quick and affordable to make at home. And since it’s spring, we’re looking for any extra reason to get outside and use the grill!
Heart-healthy whitefish (buy whatever looks freshest at the market) gets marinated in a spicy, zesty mixture of our Lime and Jalapeno Olive Oils and fresh orange juice—are you getting as excited as we are?! To finish the tacos off, we throw together a colorful mix of crunchy vegetables, smooth sour cream, and orange zest over warm corn tortillas. You’ll be feeling like spring itself with these outrageously vibrant tacos!
½ pound white fish fillets (such as halibut or Mahi Mahi), skinless
2 tablespoons Lime Olive Oil
2 tablespoons Jalapeno Olive Oil
4 tablespoons orange juice, divided
¼ teaspoon sea salt
¼ teaspoon black pepper
4 corn tortillas
Shredded purple cabbage
Thinly sliced onion
Chopped fresh cilantro
Grated orange zest
Preheat grill or broiler.
Place fish in a shallow baking dish. Whisk together oils, 2 tablespoons juice, salt, and pepper; pour over fish and turn to coat. Let sit at room temperature 20 minutes, turning once.
Place fish directly on grill on under broiler. Cook until fish flakes easily, about 8 minutes, turning once. Let cool 5 minutes; flake fish, toss with remaining 2 tablespoons juice and set aside.
Assemble the tacos: place a corn tortilla on each serving plate. Top with cabbage, onion, cilantro, and flaked fish. Top with sour cream and zest. Serve immediately.