Serves 4


  • ¼ cup minced red onion
  • fresh juice of ½ Chilean orange
  • 1 tablespoon sherry vinegar
  • sea salt
  • 2 Chilean oranges
  • ½ Chilean lemon
  • 1 minced jalapeno, stem and seeds removed
  • ½ cup coarsely chopped cilantro leaves
  • 1 ripe avocado, cubed


  • 1 pound tilapia, snapper, or other white fish
  • 1 tablespoon olive oil
  • warm corn tortillas
  • salt
  • shredded green cabbage
  • crème fraiche
  • hot sauce
  • 1 Chilean orange, sliced into wedges for serving


In a medium mixing bowl, toss minced onion with orange juice,

vinegar and a pinch or two of sea salt. Set aside for 10-15

minutes allowing the onions to macerate.

Remove pith and peel from oranges. Remove segments of orange,

then cut the segments into bite-sized pieces. Add the orange to

the macerated onion.

Leaving the peels on, slice lemons into quarters, then slice the

halves into lovely ultra-thin slices, removing any seeds. Add

lemon slices to the salsa bowl. (The lemon slices, with their

peels intact, add a wonderful bite to the salsa.) Add jalapeno

and cilantro to the salsa. Toss all ingredients, adding

additional sea salt to taste.

Cover salsa and refrigerate while preparing your fish tacos.

(Just before serving, add cubes of avocado. Toss to coat.)

While your salsa is chilling, season fish with sea salt and

brush with olive oil. Grill fish on a high heat gas grill (or in

your broiler). For thin fish fillets you’ll only need a few

minutes of cooking per side.

Divide grilled fish among the warm tortillas. Top with citrus

salsa, a little shredded cabbage and crème fraiche. Squeeze on a

little additional fresh orange juice. Enjoy!