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Blackened Fish Tacos with Orange Salsa


  • 2 Oranges

  • 1/2 Onion (chopped)

  • Fresh Cilantro (chopped)

  • 1 Chile Pepper (use whatever you like. I used an ancho chili. Go as hot or mild as you like)

  • Salt

  • 1 TBSP Lime Juice (divided)

  • 1 LB Fish (again, use any flaky, white fish you like. We had whiting in the freezer and it worked great.)

  • 1 TBSP Canola Oil

  • 1 cup Red Cabbage (shredded)

  • 8 (6 inch) Corn Tortillas

  • Valentina's Sauce


  1. Peel and cut up the Oranges. You can get super fancy and slice away all the pith if you want. I didn't. I just cut it up into little pieces. See the photos below.

  2. Add Oranges, Cilantro, Chili Pepper, a little Salt, and Lime Juice to a bowl and mix.

  3. Sprinkle both sides of the Fish with Blackened Seasoning. Heat Oil in a large skillet over Medium-High heat. Add the fish and cook until flaky. Flip it frequently.

  4. Transfer to a plate when done and break it apart.

  5. Heat the Corn Tortillas in the same skillet following the directions on the package.

  6. Make a dang taco! Lay the Fish, Orange Salsa, Red Cabbage, and any leftover Cilantro on the Tortilla and top with Valentina's.

  7. Be happy.

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