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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.
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Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins


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

For Serving

  • 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.
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