I know tacos are already amazing on their own, but when you add citrus?
Game changer!!
I mean, there’s something magical about that zingy, bright flavor that just makes everything pop.
My family goes crazy for these recipes.
Even my husband, who claims he “doesn’t like fruit with meat” – whatever that means – ends up stealing extras from the kids’ plates.
And let me tell you, my kitchen smells like heaven when I’m making these.
Like a little taco stand on a beach somewhere.
I’ve been making these recipes for years now, and they never get old.
So grab your limes and lemons, and let’s make some seriously delicious tacos!
Five Citrus Inspired Taco Recipe To Try On Tuesday
So today I’m sharing five of my favorite citrus-inspired taco recipes that’ll make your Tuesday nights way more exciting than whatever’s on TV.
Each one uses a different citrus fruit as the star, and they’re all super easy to make.
I’m talking ready in 30 minutes or less, which is perfect for busy weeknights when everyone’s hungry and getting cranky.
My 12-year-old actually helps me make these now, which is both adorable and slightly terrifying since he likes to get creative with the knife.
Oh, and before I forget, if you want to watch cooking shows from other countries while making these, you can download VeePN app for PC and access all kinds of international food channels.
I did that last month and found this amazing Mexican chef who taught me the lime trick I’m about to share with you.
But anyway, let’s get to these tacos because I’m already getting hungry just thinking about them.
Zesty Lime Chicken Tacos
These lime chicken tacos are probably my family’s number one favorite.
They’re so bright and fresh tasting, and the lime just makes everything else come alive.
You’ll need about a pound of chicken breasts, cut into small chunks.
Season them with salt, pepper, and a teaspoon of cumin.
Now here’s my little trick – before you cook the chicken, marinate it in the juice of two limes and a tablespoon of olive oil for at least 15 minutes.
Even just that quick marinade makes such a difference.
Heat up a skillet on medium-high and toss in that chicken.
It should take about 6-8 minutes to cook through, and it’ll get this gorgeous golden color.
While that’s cooking, chop up some cilantro, dice a small red onion, and slice up another lime for squeezing.
I like to warm my corn tortillas directly over the gas flame on my stove for like 10 seconds each side.
It gives them those little charred spots that taste amazing.
If you don’t have a gas stove, just warm them in a dry pan.
Oh wait, I forgot the avocado!
Slice up one ripe avocado – make sure it gives a little when you press it, that’s how you know it’s ready.
Now just pile everything on your tortillas – chicken first, then avocado, onion, cilantro, and a good squeeze of fresh lime.
My mouth is literally watering right now.
The kids like to add a little sour cream, which actually works really well with the lime.
These are so good, you guys.
Like, close-your-eyes-while-you-eat-them good.
Orange-Ginger Shrimp Tacos
Next up are these orange-ginger shrimp tacos that’ll make you feel like you’re at some fancy restaurant.
But they’re actually super easy.
Start with about a pound of shrimp, peeled and deveined.
If you buy frozen like I do, make sure they’re completely thawed.
In a bowl, mix the juice of one orange, a tablespoon of grated ginger, a minced garlic clove, and a splash of soy sauce.
That’s your marinade.
Toss the shrimp in there and let them hang out for about 10 minutes.
While that’s happening, make a quick slaw with shredded cabbage, a grated carrot, and a little mayo mixed with – you guessed it – more orange juice!
Just a tablespoon or so to give it that citrusy kick.
Cook the shrimp in a hot pan for about 2 minutes per side.
They cook so fast!
One time I got distracted by my cat knocking something over and totally overcooked them.
Don’t be like me – stay focused on those shrimp!
For these tacos, I like flour tortillas better than corn, but use whatever you prefer.
Layer them with the slaw first, then the shrimp.
Top with slices of avocado and some fresh orange segments.
Yes, actual orange pieces right in the taco!
Trust me on this one.
It sounds weird but tastes amazing.
My husband was super skeptical the first time I made these.
He gave me that look, you know the one.
But then he took a bite and his eyes got all wide.
Now he requests them all the time.
The combination of the sweet orange with the spicy ginger and savory shrimp is just so good.
Grapefruit Glazed Pork Tacos
Okay, these grapefruit glazed pork tacos might sound a little strange, but they’re actually incredible.
The slight bitterness of the grapefruit works perfectly with pork.
First, you’ll need about a pound of pork tenderloin, cut into thin slices.
Season it with salt, pepper, and a teaspoon of ground coriander.
For the glaze, squeeze the juice of one whole grapefruit into a small pot.
Add two tablespoons of honey, a minced jalapeño (seeds removed unless you want it super spicy), and a pinch of salt.
Let that simmer until it reduces by half and gets all sticky and delicious.
It’ll take about 10 minutes.
While that’s happening, cook your pork in a hot skillet with a little oil.
It should only take about 3-4 minutes since the pieces are thin.
Once they’re cooked through, pour in half of your grapefruit glaze and toss to coat.
Save the rest for drizzling.
For these tacos, I like to keep the toppings simple – just some thinly sliced red onion that’s been soaked in cold water for 10 minutes to take away the bite.
And some fresh cilantro leaves.
Oh, and some crumbled queso fresco if you have it.
The grocery store near me doesn’t always carry it, so sometimes I just use feta.
It’s not the same, but it works.
Warm up some corn tortillas and build your tacos.
Pork first, then onions, cheese, cilantro, and a drizzle of that reserved grapefruit glaze.
The combination of the sweet-tangy glaze with the savory pork is seriously mind-blowing.
My kids were super suspicious of these at first because, well, grapefruit.
But they ended up loving them.
Even my picky eater who normally picks out anything that looks “different.”
These tacos converted him!
Lemon-Pepper Fish Tacos
These lemon-pepper fish tacos are perfect for when you want something light but still totally satisfying.
I usually use tilapia, but any white fish works great.
You’ll need about a pound of fish fillets.
Pat them dry with paper towels first – this is super important for getting a nice crust on the fish.
In a small bowl, mix the zest of two lemons with a teaspoon of black pepper and a half teaspoon of salt.
Rub this all over both sides of your fish.
Heat up a tablespoon of butter and a tablespoon of oil in a pan over medium-high heat.
Once it’s hot, add the fish and cook for about 3-4 minutes per side until it’s opaque and flakes easily.
Be gentle when flipping it!
I’ve definitely had fish tacos turn into fish crumble tacos before because I got too aggressive with the spatula.
Still tasted good though!
While the fish is cooking, make a quick sauce by mixing half a cup of sour cream with the juice of one lemon, a minced garlic clove, and some chopped dill.
If you don’t have dill, parsley works too.
For these tacos, I like to use a crunchy lettuce like romaine, chopped into thin strips.
And some diced tomatoes.
And thin slices of radish for extra crunch.
Warm up some corn or flour tortillas – either works great with fish.
Break the fish into chunks and divide it among your tortillas.
Top with the lettuce, tomatoes, radishes, and a good dollop of that lemon sauce.
These are so fresh and light!
Perfect for summer, but honestly, I make them year-round.
They’re that good.
My daughter loves these so much she asked for them on her birthday instead of going out to eat.
That’s when you know you’ve got a winner!
Spicy Citrus Jackfruit Tacos (Vegan Option)
Now for something completely different – spicy citrus jackfruit tacos!
These are amazing for my vegan friends or just when we want to do a meatless meal.
Jackfruit has this incredible texture that’s kind of like pulled pork.
You’ll need two 20-ounce cans of young jackfruit in water (not syrup!), drained and rinsed well.
Use your hands to pull the jackfruit pieces apart so they look shredded.
In a pan, heat up a tablespoon of oil and add a diced onion.
Cook until it’s soft, about 5 minutes.
Add two minced garlic cloves and cook for another minute.
Now add your jackfruit, a tablespoon of tomato paste, a teaspoon of cumin, a teaspoon of smoked paprika, and half a teaspoon of cayenne if you like it spicy.
Stir it all up and let it cook for about 5 minutes.
Then add the juice of one orange, one lime, and one lemon.
Yes, all three!
It’s a citrus party in there.
Let this simmer for about 15 minutes until most of the liquid is gone and the jackfruit has absorbed all those amazing flavors.
For toppings, I love a simple guacamole.
Just mash up an avocado with some lime juice, salt, and diced red onion.
And maybe some pico de gallo if you’re feeling fancy.
I also like to add some pickled red onions for extra tang.
Just slice a red onion super thin and soak it in lime juice with a pinch of salt for about 15 minutes.
They turn this gorgeous pink color.
Warm up some corn tortillas and build your tacos.
Jackfruit first, then guacamole, pico de gallo, and those pretty pink onions.
These tacos are seriously so good that even my meat-loving husband doesn’t complain when I make them.
That’s saying something!
The first time I made these, I was honestly skeptical.
Fruit instead of meat?
But the texture and the way it soaks up all those spices and citrus flavors is just amazing.
Now they’re in our regular rotation.
Conclusion
So there you have it – five amazing citrus-inspired tacos that’ll make your Tuesdays something to look forward to!
I love how each one has its own personality but they all share that bright, tangy citrus kick.
My personal favorite might be the grapefruit pork ones, just because they’re so unexpected.
But honestly, I crave different ones depending on my mood.
The great thing about all these recipes is how flexible they are.
Don’t have limes?
Use lemons!
Cooking should be fun and stress-free, not some rigid thing where you panic if you don’t have the exact ingredients.
I hope you guys try these and love them as much as my family does.
Taco Tuesday doesn’t have to be boring or predictable.
These citrus versions might just become your new tradition.
And seriously, the smell of citrus and spices in your kitchen while you’re making these?
Better than any candle I’ve ever bought.
Let me know which one you try first!
