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!
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.
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.
Citrus Fish Tacos with Tahini Coleslaw
Ingredients
For the tacos:
- 4 to rtillas
- 2 medium-large cod filets
- 2 tbsp. olive oil
- Juice of 1 lemon
- 2 tsp. garlic powder
- salt + pepper
- 3 Sunkist® Minneola tangelos
- 1 cup thinly sliced purple cabbage
- 1 cup thinly sliced napa cabbage to shortcut this mix look for a premade bag coleslaw at the store
- ½ cup shredded carrot
- 1 tbsp. roughly chopped cilantro for garnish
For the citrus tahini coleslaw dressing:
- ¼ cup tahini
- 1 tbsp. maple syrup
- Juice of ½ of a Tangelo
- 2 tsp. apple cider vinegar
- Salt and pepper to taste
- ¼ cup. water + more to thin out the dressing
Instructions
- Preheat the oven to 400 degrees F. Season the cod with olive oil, lemon, salt, pepper and garlic powder. Bake for about 10 minutes until the fish is opaque.
- Meanwhile, prepare the slaw for the tacos: supreme the tangelos so that they are cut into segments. Toss with the cabbages and shredded carrot.
- In a small bowl combine the ingredients for the dressing. Add in the water lastly, starting with a little bit at a time and stirring together before adding a little bit more to get a dressing consistency.
- Pour the dressing over the slaw mix and combine.
- Assemble the tacos by heating the tortillas, adding the slaw and about ½ of each fish filet. Garnish with chopped cilantro and enjoy!
more citrus recipes you’re sure to love:
- orange ginger power smoothie {DF & GF}
- almond flour lemon cookies {DF & GF}
- avocado key lime parfaits {DF & GF}
- mini key lime no bake cheesecakes {DF & GF}
- winter citrus quinoa salad {GF}
pin this recipe for later
