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Ingredients
For the Fish:
- 1 cup Florida Orange Juice
- 1 ½ lbs. mahi-mahi or other firm white fish
- ½ cup canola oil
- 1 tsp. dried oregano
- ¼ tsp. cayenne pepper
- 1 tsp. finely minced garlic
- Salt and pepper to taste
For the Orange Cilantro Slaw:
- ¼ cup chopped cilantro
- 4 cups finely shredded cabbage
- 1 cup Florida Oranges, diced
- ½ cup diced red onion
- ½ cup diced tomato
- ½ cup diced red bell pepper
- 1 small jalapeño, seeded and minced
- ⅓ cup marinade (above)
- Salt and pepper to taste
For the Tacos:
- 24 corn tortillas
- Orange Cilantro Slaw mixture (above)
- Plain Greek yogurt for serving, optional
Instructions
- In a large bowl, whisk together Florida Orange Juice, oil, oregano, cayenne, garlic, salt and pepper. Reserve ⅓ cup of the marinade for the slaw.
- Put fish in a zip top bag and pour half the marinade over the fish. Seal the bag and marinate at room temperature for 15 minutes.
- Combine Orange Cilantro Slaw ingredients in a large bowl, tossing well to coat. Set aside to allow flavors to blend.
- Heat a grill or grill pan to medium-high heat.
- Remove fish from marinade and discard marinade.
- Grill fish for about 5 minutes or just until done. Do not overcook fish.
- Remove fish from the grill and flake with a fork.
- Place tortillas on the grill for 20 seconds to heat them up.
- For each taco, place fish into 2 tortillas and top with Orange Cilantro Slaw. Top with a dollop of Greek yogurt if desired.
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