Cali-style fish tacos are always fast and fresh. Chop up juicy oranges and fold them into a salsa for a citrus twist.
Contains: fish, wheat.
Note: The fish may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Rock cod (see note)
Fajita spice mix
Spring or green onions
What You'll Need
Preheat the oven to 450°F. Line a sheet tray with foil or parchment.
Remove the fish from the packaging and pat dry with paper towels. Place the fish on the prepared pan, drizzle with 1 tablespoon olive oil, and season with the fajita spice mix and salt. Bake until the fish is firm to the touch and flakes easily when pierced with a fork, 8 to 10 minutes.
Meanwhile, to make the citrus salsa, peel and roughly chop the orange (you should have about 1½ cups). Transfer the chopped orange and any juices to a bowl. Drizzle with the juice of ½ lime, and cut the remaining ½ lime into wedges for serving. Finely chop 2 tablespoons of the spring onions. Roughly chop about 1 cup of the cilantro. Mince the jalapeño, if using. Add the spring onions and cilantro to the bowl, along with jalapeño to taste. Drizzle with 1 to 2 tablespoons olive oil, season with 2 pinches of salt, and stir to combine. Peel, pit, and slice the avocado for serving.
To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.
To build the tacos, place the tortillas on plates and pile with flakes of roasted fish, the citrus salsa, avocado, and shredded cabbage. Serve warm, with the lime wedges for squeezing.