Source: Florida Department of Citrus

Grilled Fish Tacos with Orange-Cilantro Slaw
Fish loves citrus-y tang, as is evident with the first bite of these tacos. Everyone adores them — kids and grownups alike!
Serves: 12
Prep Time: 25 (plus marinating) minutes
Cook Time: 10 minutes


1 cup orange juice
1/2 cup canola oil
1 teaspoon dried oregano
1 teaspoon finely minced garlic
1/4 teaspoon cayenne pepper
1 1/2 pounds Mahi-Mahi or other firm white fish
4 cups finely shredded cabbage
1 cup diced oranges
1/2 cup diced red onion
1/2 cup diced tomato
1/2 cup diced red bell pepper
1/4 cup chopped cilantro
1 small jalapeno, seeded and minced
24 corn tortillas

To make the fish: In a large bowl, whisk together the orange juice, oil, oregano, garlic, cayenne, salt and pepper. Reserve 1/3 cup of the marinade for the slaw.

Put the fish in a zippered plastic bag and pour the remaining marinade over it. Seal the bag and turn it upside down several times to coat the fish. Let the fish marinate at room temperature for 15 minutes.

To make the slaw: In a large mixing bowl, toss the cabbage, oranges, red onion, tomato, red bell pepper, cilantro, jalapeno, salt and pepper with the reserved 1/3 cup of marinade.

Toss to coat and set aside to allow the flavors to blend.

To make the tacos: Heat a grill or grill pan to medium-high heat.

Remove the fish from the marinade and discard the marinade. Grill the fish for about 5 minutes or just until opaque in the center and nearly flaking. Do not overcook the fish. Remove the fish from the grill and flake with a fork.

Heat the tortillas on the grill for 20 seconds on each side, just until warm and supple.

Divide the fish among the tortillas and top each with slaw. Garnish with yogurt, if desired, roll the tortillas closed and serve.

Per Serving: 290 calories; 12 g fat; 1 g saturated fat; 220 mg sodium; 32 g carbohydrate; 5 g fiber; 15 g protein