CITRUS SALSA:

• 2 medium oranges, peeled and segmented
• 2 teaspoons minced jalapeño peppers (seeded)
• ¾ cup diced tomatoes
• ½ medium red onion, diced
• 3 tablespoons chopped fresh cilantro
• 2 teaspoons orange juice
• ½ teaspoon kosher salt
• ½ teaspoon dried oregano
• ½ teaspoon freshly ground black pepper

FISH TACOS:

• 2 tablespoons canola or vegetable oil
• 2 tablespoons freshly squeezed lemon juice
• kosher salt and freshly ground black pepper
• 2 pounds fresh sea bass, swordfish, shark, tilapia, cod or pollack
• 2 dozen corn tortillas

PREPARE THE CITRUS SALSA:

• Chop the orange segments. Combine all ingredients in a medium bowl and toss. Add additional salt and pepper as needed to taste. Refrigerate until ready to use.

MAKE THE FISH TACOS:

• Preheat the grill to medium-high.
• In a 13x9-inch pyrex dish, combine the oil, lemon juice, salt and pepper. Add the fish and toss to coat. Grill the fish on a grill rack, turning once, until crispy and cooked through, about 8 minutes total cooking time. Cover with foil until you are ready to assemble the tacos.
• Meanwhile, wrap the tortillas, in groups of 12, in foil and place in a 375° oven for about 10 minutes, until warm.
• To serve, crumble the fish into a tortilla, top with 1 tablespoon of salsa and 2 tablespoons of Cilantro Slaw (optional).

• If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of corn tortillas that are known to be GF.
• Salsa can be prepared up to 2 days in advance.
• Serve with Cilantro Slaw. It's good inside the tacos as well as served alongside.