Fish Tacos with Citrus + Jalapeño Salsa
These Fish Tacos with Citrus + Jalapeño Salsa are super simple to make and packed with fresh, bright flavors. A little smokey, savory, light, and zippy, this recipe will be a new favorite.
For the Citrus + Jalapeño Salsa
- 3 tablespoons diced shallot
- 3 tablespoons diced and seeded jalapeño
- zest of 1/2 lime (save zest from other half of lime for the fish)
- 3 tablespoons fresh lime juice (about the juice of 1 juicy lime)
- 1/4 cup cilantro, roughly chopped, plus more for serving
- 1 grapefruit, peel and pith removed, fruit cut into small pieces
- kosher salt
For the Fish
- 1 lb cod or snapper, skinless, pin bones removed
- 3 teaspoons extra virgin olive oil
- zest of 1/2 lime
- 1 1/2 teaspoons chili powder
- kosher salt
- 8 corn tortillas, warmed
- additional lime wedges
- additional fresh cilantro
- ripe avocado
Prep the salsa
Add shallot, jalapeño, zest from ½ of a lime, and lime juice to a small bowl. Season generously with kosher salt and stir to combine. Let sit while you cook the fish - you’ll add the cilantro and grapefruit right before serving.
Cook the fish
Drizzle one teaspoon of olive oil on fish. Then sprinkle remaining lime zest, chili powder, and kosher salt all over.
Heat skillet to medium high heat and add remaining olive oil. Cook fish in skillet for about 4 minutes, flip, and cook for additional 3-4 minutes until fish is easily flaked, and remove from heat. Squeeze additional fresh lime juice all over the fish and set aside while you heat tortillas.
Char the tortillas on both sides over an open flame or in a skillet over high heat.
Assemble and serve
Fold prepped cilantro and grapefruit into salsa.
Gently flake apart the fish into large pieces, and distribute into tortillas. Top with spoonfuls of citrus and jalapeño salsa, ripe avocado, and serve with additional cilantro and lime wedges.