Go Back
citrus cod fish tacos with tahini coleslaw

Citrus Fish Tacos with Tahini Coleslaw

Maggie Michalczyk, RDN
Citrus fish tacos with tahini coleslaw are tangy, flavorful and delicious! Made with cod, citrus segments and a creamy dairy-free coleslaw with a tahini dressing, they make for a fresh weeknight meal! 


For the tacos: 

  • 4 to rtillas
  • 2 medium-large cod filets
  • 2 tbsp. olive oil
  • Juice of 1 lemon
  • 2 tsp. garlic powder
  • salt + pepper
  • 3 Sunkist® Minneola tangelos
  • 1 cup thinly sliced purple cabbage
  • 1 cup thinly sliced napa cabbage to shortcut this mix look for a premade bag coleslaw at the store
  • ½ cup shredded carrot
  • 1 tbsp. roughly chopped cilantro for garnish

For the citrus tahini coleslaw dressing: 

  • ¼ cup tahini
  • 1 tbsp. maple syrup
  • Juice of ½ of a Tangelo
  • 2 tsp. apple cider vinegar
  • Salt and pepper to taste
  • ¼ cup. water + more to thin out the dressing


  • Preheat the oven to 400 degrees F. Season the cod with olive oil, lemon, salt, pepper and garlic powder. Bake for about 10 minutes until the fish is opaque.
  • Meanwhile, prepare the slaw for the tacos: supreme the tangelos so that they are cut into segments. Toss with the cabbages and shredded carrot. 
  • In a small bowl combine the ingredients for the dressing. Add in the water lastly, starting with a little bit at a time and stirring together before adding a little bit more to get a dressing consistency. 
  • Pour the dressing over the slaw mix and combine. 
  • Assemble the tacos by heating the tortillas, adding the slaw and about ½ of each fish filet. Garnish with chopped cilantro and enjoy!