Easy Fish Tacos Recipe with Blood Orange Salsa
Flavorfully seasoned cod fillets enveloped in soft corn tortillas, topped with ruby red blood orange salsa, crispy green cabbage, and creamy guacamole, this is the best fish tacos recipe!
Just take a look at these fish tacos! Eye candy, right? Maize corn tortillas flecked with char marks, mild tasting flaky white cod, juicy ruby red blood orange salsa studded with lime green jalapeño peppers and cilantro, topped with finely shredded tendrils of cabbage, and creamy avocado. Easy on the eyes and a verifiable taste explosion!
I can hardly believe that something that tastes as mouth-watering good as these easy fish tacos can be healthy for you. Usually food that is over the top delicious is a once in awhile treat, right? Because of the butter, or the sugar, or the cream, or the carbs, or you name it, really delicious food usually has “treat” status.
You can treat yourself to these easy fish tacos as often as you like! Grilled cod (3 oz. serving) lightly seasoned, has only 90 calories, 1 gram of fat, and 19 grams of protein. Whole grain corn tortillas have a minimal amount of fat and are gluten free. Oranges, cabbage, peppers, cilantro–all great sources of vitamins, minerals and fiber. Avocado is also a healthy source of unsaturated fat, proven to help maintain healthy cholesterol levels.
So go ahead! Try this healthy easy fish tacos recipe. It may win you superstar status in your kitchen!
About this fish tacos recipe:
If fish tacos are offered on a restaurant menu, my decision is made. But why wait until you go out for dinner? You can make this easy recipe in a snap right in your own kitchen.
Start with cod fillets, rinsed and patted dry. Rub in a spice mix of chili powder, smoked paprika, salt and lime zest. Set the cod aside while you do the rest of the preparations, allowing the spices to marinate the cod.
Since the cod cooks very quickly, you’ll want to make the salsa next. Peel and segment the blood oranges. If you haven’t done this before, find your sharpest knife and watch this one minute video on how to segment an orange.
Once you’ve segmented the blood oranges, mix the segments lightly with finely chopped red onion, jalapeño, and cilantro. Use the excess orange juice for a refreshing drink. Your salsa is ready!
Next, prepare the avocado mash by mashing the avocados and lime juice together. Season with salt and pepper if desired. Chop or shred green cabbage to top the tacos. You could also buy a bag of coleslaw mix if you don’t want to bother with the cabbage but freshly chopped cabbage really does taste better.
You can use the corn tortillas right out of the package but I like to hold them over a gas burner with tongs to lightly char them. Use 2 tortillas per taco because there’s a lot of stuff for them to hold.
Okay, now heat up your skillet or grill pan. Cook the cod fillets until they’re browned and flake easily. Assemble your fish tacos and enjoy!
How to make these fish tacos your own:
Originating in Baja California, simple Mexican fish tacos probably have been around for centuries. Coastal fishermen bringing home the fresh catch of the day would fry the fish and wrap it in a stone ground corn tortilla. Simple and grand!
There are so many ways you can make this recipe your own. I love this variation of fish tacos: shrimp tacos with avocado mango salsa. Here’s more suggestions for you:
- Use a different type of a fish: tilapia, shrimp, catfish, whatever you like best.
- Vary the cooking method: use your grill, or batter the fish and deep fry it.
- Can’t find blood oranges? Regular oranges would work fine.
- Top your fish taco with your favorite salsa or try this salsa verde. Or sour cream. Or taco sauce. Or pickled red onions!
- Don’t care for cabbage? Use shredded lettuce instead.
Reheating and Storage Tips
Fish tacos are best eaten right away, but if you have leftovers, store the components separately in airtight containers in the fridge for up to a day or two. Gently reheat the cod and assemble the tacos when ready to eat.
Make ahead tip: The salsa could be made a day in advance and refrigerated. Shred the cabbage and store in a zip top bag.
Other taco recipes:
Love tacos but not feeling the fish? I have more taco ideas for you:
- Healthier taco meat (a mixture of beef, turkey, onions, peppers)
- Homemade taco seasoning (without additives and preservatives)
- Vegan tacos with roasted carrots, mushrooms, quinoa, and black beans
- Cauliflower tacos with chickpeas
- Crockpot Mexican shredded chicken (perfect for tacos, only 3 ingredients)
- Cherry chicken tacos with lime sour cream
- 3 tablespoons grapeseed or canola oil, divided
- 1 teaspoon lime zest, from one lime
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1 pound skinless cod, cut into 4 equal portions
- 6 blood oranges, segmented (about ¾ cup)
- 1/3 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeno, seeds and ribs removed, finely chopped
- 1/4 teaspoon kosher salt
- 8 corn tortillas (or 16 if you want to double them up)
- 2 ripe avocados
- 1 teaspoon lime juice
- 2 cups finely shredded green cabbage or lettuce
- In a medium bowl, combine orange segments, onion, cilantro, jalapeno, and salt. Stir to combine and set aside. Mash avocados with lime juice.
- In small bowl, combine lime zest, chili powder, smoked paprika, and salt. Place fish In a shallow bowl, and coat with 1 tablespoon oil. Sprinkle with spice mixture and rub on both sides of fish.
- Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add fish and cook, flipping once, until it flakes with a fork and internal temperature reaches 130°F, 3-5 minutes per side, depending on thickness of fillets.
- Flake the fish into large chunks. Serve in corn tortillas with mashed avocado, cabbage, and blood orange salsa.
- Double up the corn tortillas to better contain the filling. Hold tortillas over a gas flame with tongs to char.
- To learn how to segment an orange, watch this one minute video.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 4 Serving Size: 2 tacos
Amount Per Serving: Calories: 648Total Fat: 31gSaturated Fat: 4.4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 72mgSodium: 553mgCarbohydrates: 66gFiber: 18gSugar: 23gProtein: 36g
Verdict: Oh my gosh, you guys. These tacos are a winner. The flaky fish, creamy guacamole, and the bright, flavorful salsa? It’s all just perfect.
Husband’s take: No complaints from Ben!
Changes I would make: None are necessary! But of course, feel free to try some of the ideas we mentioned!