Spiced Fish Tacos with Citrus Slaw

fish tacos, 30 minute meals

Spiced Fish Tacos with Citrus Slaw

Print Grocery List Print Recipe
Serves: 4 Total Time: 30 minutes


  • 2 pounds Mahi Mahi, halibut or salmon
  • ½ cup olive oil
  • Juice of 1 lime
  • 1/2 cup freshly squeezed orange juice
  • 5 cloves garlic
  • 2 green onions
  • 1/4 teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  • Salt and Pepper
  • corn or flour tortillas, warmed
  • Citrus Mango Slaw
  • 1 grapefruit
  • 1 blood orange (you can also use a cara cara orange)
  • 1 mango, peeled and cut into bite size cubes
  • 1 jalapeno, seeded and pith removed, finely diced
  • ½ cup cilantro, chopped
  • Juice of 1 lime
  • 1 cup red cabbage, shredded
  • Chipotle Crema
  • 4 ounces cream cheese, softened
  • 1/4 cup mayonnaise
  • 2 canned chipotle chilies in adobo, finely chopped
  • Salt and Pepper
  • Optional additional garnishes: Cojita cheese, shredded Cheddar cheese, sour cream, freshly chopped cilantro



Add the olive oil, lime juice, orange juice, garlic, green onions, paprika, cumin, salt and pepper to a blender. Blend until all the ingredients are pureed into a sauce-like consistency. There may be small bits and that’s ok! Place the fish in a 9x13 inch baking dish, pour 1/3 of the marinade over the fish. Let the fish hang out in the marinade while you make the slaw.


Working over a small bowl, cut the peel and the pith from the grapefruit. Toss the peel and the pith, and, using a paring knife, carefully cut between the membranes to release the segments into the bowl. Don’t worry if they don’t come out neatly! And don’t worry if there’s juice – you want the juice for all its tart flavor! Cut the grapefruit segments into bite size pieces. When you are finished with the grapefruit, do the exact same thing with the blood orange (or cara cara orange). However, you don’t need to worry about removing the pith, just peel and cut the segments away. To the same bowl with the grapefruit and blood orange, add the mango, jalapeno, green onions, cilantro, lime juice and cabbage.


Taste and season with salt and pepper. Set aside.


To make the crema, mix together the cream cheese, mayonnaise, chipotle chilies, lime juice, and a pinch of salt and pepper in a medium bowl. Cover and place in the fridge until ready to use.


Heat a grill pan or cast iron skillet over medium high heat. Add the fish, skin side down, and sear for 3-4 minutes, brushing the fish with the remaining marinade as it cooks. Flip and cook for another 4 minutes, depending on the thickness of the fish.


Remove fish from heat, place on a cutting board and cut into bite size chunks. Set out the tortillas, slaw, cheese, cilantro and sour cream and let everyone build their own tacos.


Lightly adapted from Half Baked Harvest

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