Exotic Island Tacos

Barbara Miller


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 vote
30 Min
Stove Top


low carb or regular taco shells
talapia, catfish or orange roughy filets
3 c
finely shredded lettuce
1 c
green onions, chopped
1 large
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 large
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


1Fry your fish in three tablespoons cooking oil approximately four minutes on each side. Cool completely and flake into pieces and set aside in bowl.
2Put each filling ingredient in a separate bowl to make taco assembly a snap.
3Combine 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.
4Assemble your tacos, add the crema to the taco and let your taste buds come alive!
5This taco will also work very well with chicken, pork and thinly sliced beef.

About this Recipe

Course/Dish: Fish, Tacos & Burritos
Main Ingredient: Fish
Regional Style: Caribbean
Other Tags: Quick & Easy, Healthy