Amberjack Fish Tacos

(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.

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