Citrus Poached Fish and Avocado Tacos

Name: Citrus Poached Fish and Avocado Tacos
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1¼ lb (560 g) skin-on white fish fillets (halibut, cod, or mahi-mahi), at room temperature for 10 minutes before cooking, patted dry; ¾ cup (180 ml) fresh lime juice; ½ cup (120 ml) fresh orange juice; ¾ cup (180 ml) fish or vegetable stock; 1 tsp (6 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 1 bay leaf; fresh cilantro stems (from cilantro bunch), roughly chopped; 4 corn or flour tortillas (6-inch/15 cm), warmed; 1 ripe avocado, halved, pitted, and sliced lengthwise; ½ bunch (120 g) red radishes, thinly sliced on a mandoline or with a sharp knife; ½ cup (12 g) fresh cilantro leaves; 2 lime wedges for serving

From the MyKitchenBank Kitchen

Tender white fish gently poached in a bright citrus broth, then tucked into warm tortillas with creamy avocado, crisp radish, fresh cilantro, and a squeeze of lime. This light, vibrant taco comes together in under 30 minutes and showcases clean, simple flavors that let quality ingredients shine.

Prep: 15 min
Cook: 12 min
Wait: 5 min
Total: 32 min
Makes: 4 tacos (1 per person, easily doubled)

Save to My Kitchen Jump to recipe

Steps

Before you start

Choose a firm white fish like halibut, cod, or mahi-mahi (avoid delicate fish like sole).
Have all mise en place prepped before you start cooking—the fish cooks quickly.
If using corn tortillas, wrap them in a damp towel to warm them; flour tortillas can go straight to a skillet.
Select ripe but firm avocados; cut them just before assembly to prevent browning.

1
Build the poaching liquid
- In a 12-inch skillet, combine lime juice, orange juice, fish stock, salt, bay leaf, and roughly chopped cilantro stems.
- Bring to a gentle simmer over medium heat and let the aromatics infuse for 2 minutes.
- The liquid should smell bright and fragrant.
+ Show details− Hide details
Ready when: Liquid simmers gently with small bubbles breaking the surface
Tip: Don't boil vigorously; a gentle simmer keeps the fish tender and the citrus flavor bright rather than bitter.
2
Poach the fish
- Pat the fish fillets dry with paper towels and season both sides with black pepper.
- Carefully lay the fillets skin-side down into the simmering poaching liquid.
- The liquid should come halfway up the sides of the fish.
- Reduce heat to medium-low, cover with the skillet lid, and poach for 8–10 minutes, depending on thickness (a 1-inch-thick fillet needs about 9 minutes).
- The fish is done when it flakes gently with a fork and registers 145°F (63°C) on an instant-read thermometer inserted at the thickest part.
+ Show details− Hide details
Ready when: Fish flakes easily with a fork and reaches 145°F (63°C) internally; flesh is opaque throughout
Tip: Don't stir or move the fish; let it poach undisturbed so the flesh stays intact and tender.
3
Warm the tortillas
- While the fish poaches, warm your tortillas.
- For corn tortillas, place them directly over a medium-high gas flame for 10–15 seconds per side until soft and pliable, or wrap them in a damp towel and microwave for 30 seconds.
- For flour tortillas, warm them in a dry skillet over medium heat for about 20 seconds per side until soft.
- Transfer warm tortillas to a cloth-lined basket or wrap them in a kitchen towel to keep them warm and pliable.
+ Show details− Hide details
Ready when: Tortillas are warm, soft, and pliable
Tip: Warm tortillas don't break when you fill and fold them; cold tortillas crack easily.
4
Rest and flake the fish
- Remove the skillet from heat and let the fish rest for 1 minute.
- Using a slotted spatula, carefully transfer the fish to a cutting board, skin-side up.
- Let it cool for 1 minute, then gently flake the flesh into bite-sized pieces with a fork, discarding any stray bones and the skin.
- Discard the poaching liquid and aromatics.
+ Show details− Hide details
Ready when: Fish flakes into tender chunks; no translucent patches remain
Tip: Handle the fish gently—overworking it breaks it into shreds instead of chunks.
5
Assemble the tacos
- Lay a warm tortilla on a clean surface.
- Place a generous handful of flaked citrus-poached fish slightly off-center on the tortilla.
- Top with 2–3 slices of avocado, 3–4 slices of radish, a small pinch of fresh cilantro leaves, and a squeeze of lime juice.
- Fold or roll the tortilla around the filling.
- Repeat with remaining tortillas and fillings.
- Serve immediately with lime wedges on the side.
+ Show details− Hide details
Ready when: Tacos are assembled and ready to eat
Tip: Slice the avocado just before assembling so it doesn't brown and bruise from handling.

Good to know

Tips

Poaching is a gentle cooking method that keeps lean fish moist—resist the urge to increase the heat or the fish will become tough and dry.
Buy the freshest fish possible from a reputable fishmonger; ask if the fish was caught or farmed recently and store it on ice until you cook it.
To prevent avocado browning, coat the cut surfaces lightly with lime juice; this adds flavor and slows oxidation.
Double or triple this recipe easily—poach multiple batches in the same citrus broth, or use a larger skillet and poach all the fish together if they fit without crowding.

Storage & reheating

Best served immediately. Leftover flaked fish (without tacos) keeps refrigerated in an airtight container for up to 1 day; reheat gently in a skillet over low heat with a splash of water. Do not make assembled tacos ahead—the tortillas soften and avocado browns.

Substitutions

skin-on white fish fillets (halibut, cod, or mahi-mahi) → Sea bass, snapper, or flounder fillets. Choose firm-fleshed fish with similar thickness; delicate fish like sole will fall apart during poaching.
fresh lime juice → Lemon juice (use 0.75 cup / 180 ml for tartness). Lemon gives a slightly different bright note but works well; reduce orange juice to 1/4 cup (60 ml) to balance the acidity.
fresh orange juice → Grapefruit juice or additional lime juice. Grapefruit adds a bitter edge; if using it, reduce the amount to 1/4 cup (60 ml) and taste the broth before cooking the fish.
fresh cilantro leaves → Fresh mint or parsley leaves. Mint brightens the tacos in a different way; parsley is milder but adds freshness without cilantro's distinctive flavor.