Blood Orange Fish Tacos
We eat a lot of tacos around here, at least 3-4 times a week. While I love fish tacos, sometimes fried food just doesn’t sit well. Luckily it’s easy to achieve the same great taste but in a healthier fashion.
There’s an abundance of blood oranges lately and citrus makes it easy to add a lot of flavor to baked or grilled fish. If you’re missing that signature crunch of a fried fish taco, a light slaw is an excellent stand in. Top it all off with guacamole because well, guacamole makes everything better.
Mission Foods just introduced a new line of Gluten Free Tortillas made with gluten free flour and Digestive Health Tortillas made with probiotics for sensitive stomachs. They taste just like regular tortillas while being conscious of health and dietary needs. Currently they are only available on the West Coast.
My kids love the Digestive Health Tortillas and can’t even tell the difference. Just two Digestive Health Tortillas per day provide one billion CFU of GanedenBC30® probiotic cultures, making it easy to get all the digestive support while enjoying your favorite meal.
Try out these healthier fish tacos and make them a part of your weekly dinner routine!
If you love tortillas join the Mission Foods Consumer Advocate Program, where you’ll have the chance to receive free packs of tortillas, $25 dollar gift cards, and exclusive coupons.
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Blood Orange Fish Tacos
Ingredients:
slaw ingredients:
half a head of cabbage
1/4 cup olive oil
juice of half a lemon
1 clove garlic, minced
1 Tablespoon vinegar
1 Tablespoon brown sugar
1/4 teaspoon celery seed
salt and pepper
fish ingredients:
4 cod filets
1 blood orange
1 clove garlic, minced
2 Tablespoons butter, diced
salt and pepper
additional ingredients:
Mission Foods Digestive Health Tortillas
guacamole
diced mango
Instructions:
To make the slaw, wash, dry and thinly shred the cabbage and place in a large bowl.
In a small bowl whisk the olive oil, lemon juice, garlic, vinegar, brown sugar, and celery seed. Season with salt and pepper.
Toss the cabbage with the dressing and keep refrigerated until ready to use.
Preheat the oven to 425 degrees.
Place the fish filets onto four individual sheets of parchment.
Squeeze the blood orange juice equally over the four filets.
Evenly distribute the garlic and butter over the four filets and then season with salt and pepper.
Wrap and pinch the packets closed. Place in a baking dish and bake for 10-15 minutes depending on the thickness of the fish.
Carefully unwrap the parchment and place the fish filets onto warmed Mission Foods Tortillas. Top with the slaw, guacamole and diced mango to serve.
