These fish tacos are all about the salsa.
The delicious and fresh citrus and cilantro topping is perfect with the subtly-spicy pan-fried fish.
Originally, this recipe calls for using catfish, but any white fish will work.
We use cod most often, because it's easy to find and flakes well, so that's what is written below.
If you have extra salsa it's also great on chips (especially cinnamon chips!).
Fish Tacos with Citrus Salsa
- 2 roma tomatoes, chopped
- 1/4 cup red onion, chopped
- 2 green onions, chopped
- 1/2 jalapeno, chopped
- Supremes of 1/2 orange, chopped
- Supremes of 1/2 lime, chopped
- Large handful of fresh cilantro, chopped
- 1 lb white fish filets (cod, catfish, etc)
- 1/4 c flour
- 1 Tbs chili powder
- 1 tsp salt
- 1 tsp pepper
- 2 Tbs butter
- 2Tbs olive oil
- 6-inch flour or corn tortillas
- Combine all salsa ingredients in a bowl. Stir well and refrigerate. Let sit for about an hour for best flavor.
- Mix flour with seasonings. Lightly coat both sides of fish with flour mixture.
- Melt butter and oil in a frying pan over medium heat.
- Fry fish until it flakes easily with a fork.
- Serve large flakes of fish on tortillas, topped with citrus salsa.
Tip: The supreme of the fruit is the slice without the pith or skin. One way to get them is to cut the top and bottom off the fruit so you can see where each slice is. Cut away the skin, making sure to get all the white pith, too. Then, cut out each slice also cutting away the membrane between slices. You should be left with just the delicious juicy fruit supremes!
Thanks to the NFL Gameday Cookbook for the great recipe!