Grilled Fish Tacos with Citrus Salsa
Try this fresh and light recipe for a new way to get your citrus and avocado fix this summer!
¼ cup minced red onion
fresh juice of ½ Chilean orange
1 tablespoon sherry vinegar
2 Chilean oranges
½ Chilean lemon
1 minced jalapeno, stem and seeds removed
½ cup coarsely chopped cilantro leaves
1 ripe avocado, cubed
Fish Taco Fixings
1 pound tilapia, snapper, or other white fish
1 tablespoon olive oil
warm corn tortillas
shredded green cabbage
1 Chilean orange, sliced into wedges for serving
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!