Citrus fish tacos with tahini coleslaw are tangy, flavorful and delicious! Made with cod, citrus segments and a creamy dairy-free coleslaw with a tahini dressing, they make for a fresh weeknight meal!

citrus cod fish tacos with tahini coleslaw

Take your tacos up a notch with this citrus fish taco recipe that is easy to make gluten and dairy free and absolutely delicious. Dressed with a creamy tahini dressing and extra fresh for spring!

What is a Minneola tangelo?

Minneola tangelos are a cross between a grapefruit and a tangerine — pretty cool, right? They’re an excellent source of folate and vitamin C, and offer fiber, potassium and calcium. Folate is a B vitamin that is super important for pregnancy as it’s required for rapid cell division and organ/tissue formation in the developing baby.

They’re super easy to peel and are super juicy and add so much fresh, bright, and tangy flavor to these fish tacos complemented by crunchy and creamy tahini cabbage.

Baked Cod

The cod I used for these fish tacos came from my Sitka Salmon Shares box. I’ve been so impressed with the quality and the taste of the wild-caught fish from that has been coming in my boxes monthly and also like that the fish comes from Alaska where the sustainable fisheries management system is the strictest in the world, relying on science-based catch limits to ensure that long-term population health.

Getting a box each month and having fish to use up in my freezer has been great for incorporating more seafood into my diet, especially during this time when I’m going to the grocery store less.

The cool thing is different fish is in your “share” depending on what’s in season and can be caught while respecting the limits of nature. The share comes with individually portioned fish that are vacuum sealed, and blast-frozen to lock in the fresh-from-the-ocean taste. All you have to do is thaw and figure out how you want to cook it (hint, hint: these tacos or these blackened cod fish tacos!)

If you’re interested in trying Sitka Salmon Shares for yourself use code “OUAP” for $25 off* any share except for the taste of summer share. Check out the different kinds here.

baked cod fish tacos with citrus tahini coleslaw

And be sure to tune in on Instagram this week because I’m sharing recipes that use citrus in fun ways in partnership with Sunskist all week long!

Ingredients for citrus fish tacos

Making these citrus fish tacos is super easy and truly the ingredients are very customizable so feel free to use what you have like a different green instead of cabbage.

tortillas — I like using siete gluten free cassava flour tortillas as they taste the most like a regular tortilla.
cod filets
olive oil
lemon
garlic powder
Salt + pepper
3 Sunkist® Minneola tangelos
purple cabbage
napa cabbage — shortcut this mix look for a pre-made bag coleslaw mix at the store
shredded carrot
cilantro
tahini — tahini, aka sesame paste is a great pantry staple for dressings, baked goods and more!
maple syrup
apple cider vinegar
water
lime
avocado

equipment / utensils

baking sheet
parchment paper
mixing bowl

how to make citrus fish tacos

Bake the Cod: Season the cod and bake it in the oven for about 10 minutes.

Make the tahini coleslaw: While the cod is cooking, toss together the coleslaw and make the dressing. Combine the cabbage and supreme the tangelo into segments. Whisk all of the tahini dressing ingredients together in a small bowl and add water as needed to thin it out so that it’s the consistency of dressing. Toss the citrus coleslaw together and drizzle with the dress

Assemble the tacos: Turn your oven on and turn the flame the the lowest it can be. Place your tortilla over the open flame for about 5-10s to warm it up. Flip to the other side and repeat with the rest of the tortillas. Fill each taco with the coleslaw, a piece of fish and chopped cilantro!

Enjoy! Squeeze lime over the tacos and serve with chips and guacamole or sliced avocado.