Citrus-Glazed Fish Tacos with Grapefruit Salsa and Cilantro-Lime Crema
Take taco night to the next level with these Citrus-Glazed Fish Tacos featuring a refreshing Grapefruit Salsa and creamy Cilantro-Lime Crema. Flaky flounder fillets are glazed with a sweet and tangy blend of grapefruit juice, honey, and spices, then baked to perfection. The zesty grapefruit salsa adds a bright burst of flavor, while the cilantro-lime crema brings a cooling, creamy finish with just a hint of spice. Serve these tacos with warm tortillas, a squeeze of lime, and a side of pineapple-lime rice for a vibrant, flavorful meal.
Recipe - Jacksonville #650
Citrus-Glazed Fish Tacos with Grapefruit Salsa and Cilantro-Lime Crema
Prep Time25 Minutes
Servings4
Cook Time20 Minutes
Ingredients
1 grapefruit, peeled, sectioned and chopped
1 cup fresh pineapple, chopped
1 Roma tomato, seeded and chopped
1 Tbs cilantro leaves, chopped
1/4 cup red onion, diced
2 Tbs jalapeño, seeded and diced
1/2 cup sour cream
1/4 cup mayonnaise
2 Tbs lime juice
1 Tbs fresh cilantro leaves, chopped
1 tsp Sriracha sauce
1/2 tsp garlic powder
1 lb flounder fillets
1 grapefruit, juice and zest
2 Tbs Nature Nate’s® 100% Pure Raw & Unfiltered Honey
1 Tbs vegetable oil
2 cloves garlic, minced
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp salt
1/4 tsp black pepper
8 flour tortillas, heated in a pan
lime wedges, for serving
Directions
- Stir together all of the grapefruit salsa ingredients. Refrigerate for at least 3 hours before serving. Do the same process for the cilantro-lime crema.
- Preheat oven to 375° F. Place fish fillets on a parchment-lined baking sheet. In a small bowl, combine the grapefruit juice, honey, oil and garlic. Stir to combine. Spoon it over the fish. In a small bowl, combine the grapefruit zest, cumin, cayenne pepper, salt and black pepper. Sprinkle it over the fish. Depending on thickness, cook the fish for 20 minutes or until it is flaky and cooked through.
- Divide the fish among the tortillas. Top with salsa, crema and a squeeze of lime juice. Serve with pineapple-lime rice.
Nutritional Information
Per Serving (2 tacos): Calories: 520, Fat: 24 g (6 g Saturated Fat), Cholesterol: 60 mg, Sodium: 970 mg, Carbohydrates: 56 g, Fiber: 5 g, Protein: 23 g.
25 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Fresh Grapefruit - 1.35 Pound
$0.98$0.73/lb
Fresh Pineapple - 1 Each
$1.98
Fresh Roma Tomato - 1.49 Pound
$1.46 avg/ea$0.98/lb
Fresh Cilantro - 1 Each
$0.50
Fresh Onion, Red - 0.61 Pound
$0.90 avg/ea$1.48/lb
Fresh Jalapeno Pepper, Green - 0.74 Pound
$0.64 avg/ea was $0.73 avg/ea$0.87/lb
Daisy Sour Cream - 16 Ounce
$2.87 was $2.98$0.18/oz
Hellmanns Mayonnaise - 30 Ounce
$6.48 was $6.98$0.22/oz
Fresh Limes - 2 Pound
$4.98$2.49/lb
Fresh Cilantro - 1 Each
$0.50
Huy Fong Chili Sauce, Hot, Sriracha - 17 Ounce
$5.48$0.32/oz
Brookshire's Garlic Powder - 2.6 Ounce
$3.48$1.34/oz
Sea Best Flounder Fillets - 16 Ounce
$7.98$0.50/oz
Fresh Grapefruit - 1.35 Pound
$0.98$0.73/lb
Nature Nates Honey, Raw & Unfiltered - 11 Ounce
$7.98$0.73/oz
Brookshire's 100% Pure All Purpose Vegetable Oil - 48 Fluid ounce
$4.48$0.09/fl oz
Gourmet Garden Garlic Stir-In Paste - 4 Ounce
$4.98$1.25/oz
McCormick Ground Cumin - 1.5 Ounce
$3.18 was $3.48$2.12/oz
Brookshire's Ground Cayenne Pepper - 1.7 Ounce
$3.48$2.05/oz
Not Available
Not Available
Fresh Baked Flour Tortillas - 19 Ounce
$0.97$0.05/oz
Fresh Limes - 2 Pound
$4.98$2.49/lb
Nutritional Information
Per Serving (2 tacos): Calories: 520, Fat: 24 g (6 g Saturated Fat), Cholesterol: 60 mg, Sodium: 970 mg, Carbohydrates: 56 g, Fiber: 5 g, Protein: 23 g.
Directions
- Stir together all of the grapefruit salsa ingredients. Refrigerate for at least 3 hours before serving. Do the same process for the cilantro-lime crema.
- Preheat oven to 375° F. Place fish fillets on a parchment-lined baking sheet. In a small bowl, combine the grapefruit juice, honey, oil and garlic. Stir to combine. Spoon it over the fish. In a small bowl, combine the grapefruit zest, cumin, cayenne pepper, salt and black pepper. Sprinkle it over the fish. Depending on thickness, cook the fish for 20 minutes or until it is flaky and cooked through.
- Divide the fish among the tortillas. Top with salsa, crema and a squeeze of lime juice. Serve with pineapple-lime rice.