Ingredients

  • ½ pound white fish fillets (such as halibut or Mahi Mahi), skinless
  • 2 tablespoons J. Olive Co. Lime Olive Oil
  • 2 tablespoons J. Olive Co. Baklouti or Chipotle Olive Oil
  • 4 tablespoons orange juice, divided
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper

For tacos:

  • 4 corn tortillas
  • Shredded purple cabbage
  • Thinly sliced onion
  • Chopped fresh cilantro
  • Sour cream
  • Grated orange zest

Directions

  1. Preheat grill or broiler.
  2. Place fish in a shallow baking dish. Whisk together oils, 2 tablespoons juice, salt, and pepper; pour over fish and turn to coat. Let sit at room temperature 20 minutes, turning once.
  3. Place fish directly on grill on under broiler. Cook until fish flakes easily, about 8 minutes, turning once. Let cool 5 minutes; flake fish, toss with remaining 2 tablespoons juice and set aside.
  4. Assemble the tacos: place a corn tortilla on each serving plate. Top with cabbage, onion, cilantro, and flaked fish. Top with sour cream and zest. Serve immediately.

Recipe modified from The Olive Press

Call Now Button