Shoot. I know these tacos look kind of crazy- like Whhhhhaaaat is that? I should have put the fish on top so you could see it. But shoulda, coulda, woulda. The truth is, I really just wanted to pile more slaw on and then all of the sauces! And then before I could shuffle around the food styling, I just shoved them in my mouth and ate them. Like all of them. So then I realized that you guys would just have confusing taco pictures and have to take my word for it!

Citrus Grilled Fish Tacos with Citrus Slaw and Creamy Orange Cashew Sauce from Heather Christo

The base of this the delicious, fresh citrusy grilled fish. Marinated in a combination of chili, red onion, cilantro, lime and orange juice, it is so tender and flavorful.

Citrus Grilled Fish Tacos with Citrus Slaw and Creamy Orange Cashew Sauce from Heather ChristoThen you have all of the condiments! The fresh citrusy slaw with cabbage, red onion and cilantro The Roasted Tomatilllo-Avocado Salsa (YUM!) And then in place of the creamy sauces that are usually served with fish tacos, I made a delicious creamy orange cashew sauce that is the perfect finish to these tacos!

Citrus Grilled Fish Tacos with Citrus Slaw and Creamy Orange Cashew Sauce from Heather Christo

These are a great option for Cinco de mayo- or really any night, right?! And so fun as the weather gets nicer because you can whip these out on the BBQ in under 30 minutes start to finish!

Citrus Grilled Fish Tacos with Citrus Slaw and Creamy Orange Cashew Sauce from Heather Christo

Citrusy Grilled Fish Tacos with Citrus Slaw and Orange Cashew Sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1.5 pounds of white fish (I used mahi mahi)
  • Marinade:
  • ½ red onion, minced
  • 1 jalapeno, minced
  • 2 tablespoons cilantro, minced
  • 2 limes zest and juice
  • ½ cup orange juice
  • kosher salt
  • Citrus Cabbage Slaw
  • 4-5 cups finely shredded cabbage
  • ½ red onion, very thinly sliced
  • 2 cups chopped cilantro
  • 2 fresh limes
  • ¼ cup orange juice
  • kosher salt
  • Creamy Orange Cashew Sauce
  • ½ cup raw cashews
  • 1 clove garlic
  • ⅓ cup orange juice
  • kosher salt
  • 12 corn tortillas
  • 1 large avocado, thinly sliced
  • radishes, thinly sliced
Instructions
  1. Preheat the grill to medium-high.
  2. Place the cashews in a small bowl with a cup of hot water to soak.
  3. On a sheetpan place a large sheet of foil that you can turn the edges up like it is a tray. Lay the fish filets on the foil (I had 4 filets) and sprinkle each with kosher salt.
  4. In a small bowl combine the onion, jalapeno, cilantro, zest, lime juice and orange juice. Spoon the marinade over the fish filets and let sit while you prepare the slaw and sauces.
  5. Combine all of the slaw ingredients and generously season to taste with kosher salt. Set aside.
  6. For the Creamy Orange Cashew Sauce, drain the cashews and add to the jar of a blender with the garlic and the orange juice and puree on high until creamy and smooth. Season to taste with kosher salt.
  7. Grill the fish on the sheet of foil, cooking about 7 minutes or until just cooked through.
  8. Heat the tortillas in a dry pan and then stack them together inside a piece of foil which you should close back up to keep the heat and steam in! If you have a gas stove, another option is to heat them directly over the open flame (using tongs)- that is what I prefer since it gets them nicely charred on the edges.
  9. To assemble, add a pile of slaw to the bottom of a tortilla then add the fish on top and add a spoonful of the tomatillo-avocado salsa and a touch more slaw. Tuck a slice of avocado onto the side and a few radish slices. Drizzle the top with some of the creamy orange cashew sauce and serve!

 

Print Recipe  

Shoot. I know these tacos look kind of crazy- like Whhhhhaaaat is that? I should have put the fish on top so you could see it. But shoulda, coulda, woulda. The truth is, I really just wanted to pile more slaw on and then all of the sauces! And then before I could shuffle around the food styling, I just shoved them in my mouth and ate them. Like all of them. So then I realized that you guys would just have confusing taco pictures and have to take my word for it!

Citrus Grilled Fish Tacos with Citrus Slaw and Creamy Orange Cashew Sauce from Heather Christo

The base of this the delicious, fresh citrusy grilled fish. Marinated in a combination of chili, red onion, cilantro, lime and orange juice, it is so tender and flavorful.

Citrus Grilled Fish Tacos with Citrus Slaw and Creamy Orange Cashew Sauce from Heather ChristoThen you have all of the condiments! The fresh citrusy slaw with cabbage, red onion and cilantro The Roasted Tomatilllo-Avocado Salsa (YUM!) And then in place of the creamy sauces that are usually served with fish tacos, I made a delicious creamy orange cashew sauce that is the perfect finish to these tacos!

Citrus Grilled Fish Tacos with Citrus Slaw and Creamy Orange Cashew Sauce from Heather Christo

These are a great option for Cinco de mayo- or really any night, right?! And so fun as the weather gets nicer because you can whip these out on the BBQ in under 30 minutes start to finish!

Citrus Grilled Fish Tacos with Citrus Slaw and Creamy Orange Cashew Sauce from Heather Christo

Citrusy Grilled Fish Tacos with Citrus Slaw and Orange Cashew Sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1.5 pounds of white fish (I used mahi mahi)
  • Marinade:
  • ½ red onion, minced
  • 1 jalapeno, minced
  • 2 tablespoons cilantro, minced
  • 2 limes zest and juice
  • ½ cup orange juice
  • kosher salt
  • Citrus Cabbage Slaw
  • 4-5 cups finely shredded cabbage
  • ½ red onion, very thinly sliced
  • 2 cups chopped cilantro
  • 2 fresh limes
  • ¼ cup orange juice
  • kosher salt
  • Creamy Orange Cashew Sauce
  • ½ cup raw cashews
  • 1 clove garlic
  • ⅓ cup orange juice
  • kosher salt
  • 12 corn tortillas
  • 1 large avocado, thinly sliced
  • radishes, thinly sliced
Instructions
  1. Preheat the grill to medium-high.
  2. Place the cashews in a small bowl with a cup of hot water to soak.
  3. On a sheetpan place a large sheet of foil that you can turn the edges up like it is a tray. Lay the fish filets on the foil (I had 4 filets) and sprinkle each with kosher salt.
  4. In a small bowl combine the onion, jalapeno, cilantro, zest, lime juice and orange juice. Spoon the marinade over the fish filets and let sit while you prepare the slaw and sauces.
  5. Combine all of the slaw ingredients and generously season to taste with kosher salt. Set aside.
  6. For the Creamy Orange Cashew Sauce, drain the cashews and add to the jar of a blender with the garlic and the orange juice and puree on high until creamy and smooth. Season to taste with kosher salt.
  7. Grill the fish on the sheet of foil, cooking about 7 minutes or until just cooked through.
  8. Heat the tortillas in a dry pan and then stack them together inside a piece of foil which you should close back up to keep the heat and steam in! If you have a gas stove, another option is to heat them directly over the open flame (using tongs)- that is what I prefer since it gets them nicely charred on the edges.
  9. To assemble, add a pile of slaw to the bottom of a tortilla then add the fish on top and add a spoonful of the tomatillo-avocado salsa and a touch more slaw. Tuck a slice of avocado onto the side and a few radish slices. Drizzle the top with some of the creamy orange cashew sauce and serve!