Real Recipes From Real Home Cooks ®

exotic island tacos

★★★★★ 1
a recipe by
Barbara Miller
Oakdale, MN

My favorite place to go is Cozumel, Mexico. The minute you land there, the smell of lime just permeates the air and the taste of the food there is so exotic! Trying to get past the "same old tacos" I decided to try and capture the flavor of the island. The exotic flavors in this taco is an explosion to your senses! This taco recipe has become a favorite among my family and friends and is great for summer parties as well as a good tail gate party.

★★★★★ 1
serves 4
prep time 30 Min
method Stove Top

Ingredients For exotic island tacos

  • 8
    low carb or regular taco shells
  • 8
    talapia, catfish or orange roughy filets
  • 3 c
    finely shredded lettuce
  • 1 c
    green onions, chopped
  • 1 lg
    red onion, chopped
  • 1/2 c
    cilantro or parsley
  • 2 c
    mandarin oranges, drained and diced
  • 1 c
    sour cream
  • 1 c
    real mayo
  • 1 lg
    lime, juiced and zested
  • 3 Tbsp
    orange marmalade jam
  • 1 Tbsp
    cilantro or parsley, chopped (i like cilantro)
  • 1/4 tsp
    jerk seasoning or cayenne pepper
  • 2 c
    queso fresco cheese, grated for garnish
  • 2 c
    cheddar cheese, shredded for garnish

How To Make exotic island tacos

  • 1
    Fry your fish in three tablespoons cooking oil approximately four minutes on each side. Cool completely and flake into pieces and set aside in bowl.
  • 2
    Put each filling ingredient in a separate bowl to make taco assembly a snap.
  • 3
    Combine all the ingredients for the crema and mix well. let sit at least 30 minutes so that the flavors can blend together. Mix again when ready to put on the tacos. Refrigerate any left over crema.
  • 4
    Assemble your tacos, add the crema to the taco and let your taste buds come alive!
  • 5
    This taco will also work very well with chicken, pork and thinly sliced beef.