FISH TACOS WITH CITRUS JALAPENO SALSA AND A CREAMY ORANGE BLOSSOM HONEY SLAW
(Reprinted with permission from Charlotte Fashion Plate)
I love creating recipes that are super tasty and easy enough for you to prepare at home. I have never been much of a fan of fish tacos, but after today, I may have just changed my mind. So go grab your super fresh fish (I used Amberjack in this recipe) from The Carolina Meat & Fish Co. and let’s get started!
I used black forbidden rice to line the bottom of the tortilla. I would definitely start cooking this first as it takes about 30 minutes to prepare. Prepare 1 cup dry according to package instructions.
For the Salsa:
2 Seedless Navel Oranges (plus juice)
1 diced jalapeno (seeded and ribs removed)
1/4 red onion diced
2 diced roma tomatoes
1 TBLS light olive oil
Juice of one lime
Salt/Pepper to taste
1/2 bunch cilantro chopped
Segment the oranges and cut each segment into small dices. See this video from The Pioneer Woman on how to segment an orange. Combine in a bowl, the oranges with the remaining ingredients, including the juice from both oranges. Season with salt/pepper and chill in the fridge.
For the Slaw:
16 oz. bag of cole slaw mix (cabbage, carrots, purple cabbage)
2/3 cup mayo
1 TBLS sugar
1 TBLS apple cider vinegar
1 TBLS sour cream
1TBLS orange blossom honey
Pinch of salt and pepper
Mix all ingredients in a bowl except the slaw mix. Add the bag of slaw, mix well and place in fridge.
For the Fish:
I used Amberjack in this recipe, but feel free to substitute your favorite fish or even shrimp. Season three 6 oz. pieces of fish with a touch of olive oil, salt and pepper. I pan seared mine, but grilling would even be better. Squeeze a bit of lemon on the fish when finished.