Fish tacos take a tropical turn with these tacos that are topped with a fruity, tropical salsa.
Mother nature has been taunting us. The weather was really nice for a couple of weeks. We turned off the heater, opened up the windows. My husband got busy taking care of the lawn. We dreamed of short sleeves and flip flops and nights out on the bbq.
But of course, it was short-lived. I do live in Utah, after all. The cold has returned, and it looks as though winter is returning. Just minutes north of us, there was new snow on the ground yesterday. Luckily we only saw rain, but the wind was howling and I found myself reaching for an extra blanket to cover up with. This time of year, all you want is for spring to come, but mother nature seems to think that it is fun to change the seasons back and forth.
Since I have no control over what is happening outside, I have to take control inside and bring a little bit of sunshine to the dinner table. And you can’t help but think sunshine when you look at these tacos. Not only do they taste like summertime, but they will also help you to shred that extra winter weight. It’s a win/win!!
Hopefully spring will actually stick around here pretty soon, but in the meantime, I won’t mind cuddling up with a plateful of these tacos!
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- 1½ cups finely chopped fresh pineapple
- 1 cup mandarin orange segments, cut in half
- 1 tablespoon plus 2 teaspoons taco seasoning, divided
- 3 tablespoons thawed orange juice concentrate, divided
- 3 tablespoons lime juice, divided
- 1 jalapeño pepper, seed and ribs removed, finely chopped
- 1 to 1½ lbs firm white fish, such as halibut, tilapia or cod, cut into ¾-inch cubes
- 8 (6-inch) corn tortillas, warmed
- shredded lettuce
- In a bowl, combine the pineapple, mandarin oranges, 2 teaspoons of the taco seasoning, 1 tablespoon of the orange juice concentrate, 1 tablespoon of the lime juice and the jalapeño pepper. Mix to combine, then cover and refrigerate until needed.
- Preheat the oven to 375F. Place the fish in an ungreased 2 quart baking dish. In a small bowl, combine the remaining 1 tablespoon of taco seasoning, 2 tablespoons orange juice concentrate and 2 tablespoons lime juice. Pour the mixture over the fish, then cover with foil. Bake in the preheated oven for 12-16 minutes, or until fish flakes easily.
- Place some of the fish down the center of each tortilla, then top with some of the salsa and shredded lettuce to serve.
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