Fish Tacos with Citrus Salsa Kit

What You Get

Rock cod (see note)

Fajita spice mix

Orange(s)

Lime

Spring or green onions

Cilantro

Jalapeño pepper

Avocado

Flour tortillas

Shredded cabbage

What You'll Need

Olive oil

Salt

Step 1

Preheat the oven to 450°F. Line a sheet tray with foil or parchment.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.