Everyone knows I love a good taco. I like to mix it up too. I read about an easy citrus salsa and thought I could make it even easier and add it to some tacos. So I did! Dover Sole was on sale at the store so fish tacos sounded just right.
2 to 3 Dover Sole fillets – depending on how many tacos you want and how big you like them – 3 was good for 3 tacos each, for 2 people
3 green onions – chopped
1 jalapeno – chopped – leave the seeds if you want your salsa really spicy! Use a small one if you aren’t into that much spice.
1 orange – a blood orange is best but they aren’t always in season
1/4 cup cilantro – for topping if you want
1/2 red onion – sliced
taco shells – of course
veggie oil for taco shells – or store-bought prepared shells are cool
In a large skillet, saute your red onion slices until soft then add the fish. You can drizzle a little olive oil if you’re worried about it sticking. Cook the fish until it flakes. A little pepper never hurt.
Chop the orange into small chunks, removing the skins, and add the jalapeno and green onion. Mash the oranges just a bit to get some of the juice out and stir together. I also squeezed the skins to get some of the orange oil, for a more heightened orange flavor. Just slice them thinly and twist over your bowl of salsa.
Prepare your taco shells one at a time in enough hot oil to cover the bottom of a small skillet, or take them out of the box if you’re going with the already prepared variety. I topped these with cilantro and a bit of sour cream, but you can leave those off if you want to. The lovely contrast of the hot fish to the cold salsa was great!
Also, don’t forget to give my wicked little short story, Butcher a read at Foliate Oak – http://www.foliateoak.com/carrie-lynn-barker1.html!