• 3 6 oz. filets of Amberjack
  • 2 seedless navel oranges
  • 1 jalapeno, diced
  • 1/4 red onion, diced
  • 2 Roma tomatoes, diced
  • 1 TBLS light olive oil
  • juice of one lime
  • kosher salt/pepper
  • 1/2 bunch cilantro, chopped
  • 16 oz. bag cole slaw mix
  • 1 TBLS sugar
  • 2/3 C mayo
  • 1 TBLS apple cider vinegar
  • 1 TBLS sour cream
  • 1 TBLS orange blossom honey
  • soft tortillas
  • lime wedges
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I love creating recipes that are super tasty and easy for you to prepare at home, like these Fish Tacos with Citrus Jalapeno Salsa. I have never been much of a fan of fish tacos…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.

Feel free to substitute Amberjack with your favorite fish or even shrimp. Mahi Mahi or Grouper would be great choices.

Season the fish with a touch of olive oil, salt and pepper, and fresh lemon juice. Grill or pan sear. Cook through and break up into pieces.

To prepare the Citrus Jalapeno Salsa, segment the oranges first. Click here to see how it is done. In a bowl, combine the orange segments, jalapeno, red onion, Roma tomatoes, olive oil, lime juice, and cilantro. Season with salt and pepper.

To prepare the slaw, in a bowl, mix well, the sugar, mayo, apple cider vinegar, sour cream, honey and salt and pepper. Add the bag of cole slaw mix. Coat the slaw mix well with the sauce and reserve in fridge.

To build your fish tacos, grab a soft tortilla (I prefer flour), line the bottom with the forbidden rice, add a few pieces of the fish, top with a few spoonfuls of the salsa and the slaw. Serve with wedges of lime and ENJOY! This recipe yields four large tacos.

Serve as an appetizer using mini tortillas.

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