12 Citrus Recipes That Taste Like a Beach Vacation

When you need to escape the winter blues, these citrusy recipes taste like a beach vacation.

By
Mimi Young
Mimi Young
Mimi Young
Editor
Mimi Young is an editor and pastry chef. She has also curated and written numerous recipe roundups for Serious Eats.
Learn about Serious Eats' Editorial Process
Published January 18, 2026
Overhead view of crunchy fish taco

Serious Eats / Jen Causey

My grandfather swore by “an apple a day keeps the doctor away,” but I’ve always been more of a “citrus cures everything” person—just like my dad, who never ended a meal without peeling an orange. When it’s cold and dreary outside, the bright, tangy flavors of citrus feel like a dose of much-needed sunshine, which is why I always reach for citrus-forward recipes like the 12 below. You’ll find refreshing cocktails—a classic margarita, an updated Paloma, and a real-deal Mai Tai—alongside crispy fish tacos and a vibrant winter citrus salad. Their bright, fresh flavors lift your mood, wake up your taste buds, and make you feel like you’re sitting on a beach somewhere warm.

Love these recipes? With MyRecipes, your personal home for recipes, easily save and organize your favorites, plus thousands more, in one convenient place.

  • Crunchy Fried Fish Tacos

    Overhead view of crunchy fish taco

    Serious Eats / Jen Causey

    There’s something about fried fish that just hits different, especially when it’s coated in a super-crunchy beer-batter crust. Every bite of this taco delivers intensely crispy fish, shredded cabbage, punchy pickled red onion, and creamy spicy mayo—all wrapped in warm corn tortillas.

  • Citrus Salad With XO Sauce and Meyer Lemon Dressing

    20190411-citrus-salad-xo-sauce-vicky-wasik-3
    Vicky Wasik

    XO sauce is a luxurious, deeply savory ingredient that can make any dish—including this simple winter citrus salad—more exciting. Here, its umami richness balances an assortment of sweet, tangy citrus and adds complexity to a bright Meyer lemon dressing.

  • Winter Greens Salad With Fennel, Citrus, and Creamy Citrus Vinaigrette

    20151110-winter-greens-citrus-salad-kenji-4.jpg
    J. Kenji López-Alt

    In this salad, the bitterness of escarole, Belgian endive, and radicchio complements the brightness of winter citrus, while shaved fennel adds subtle anise sweetness and an herbaceous undertone. An extra hit of lemon juice brings tartness to the creamy, mayo-based dressing.

  • Roasted Beet and Citrus Salad With Ricotta and Pistachio Vinaigrette

    20170131-beet-pistachio-ricotta-citrus-salad-09.jpg
    J. Kenji López-Alt

    Earthy beets and bright citrus are a classic winter pairing that adds much-needed color and freshness. To keep each beet color distinct, dress the red beets separately so they don’t turn everything pink. Creamy ricotta adds richness and balances the salad’s sweet, tangy notes, while chopped toasted pistachios give it a satisfying crunch.

    Continue to 5 of 12 below

  • Lime Possets With Mint and Mango Salad

    Overhead view of lime possets

    Serious Eats / Amanda Suarez

    Possets are a classic British dessert made from nothing more than fresh citrus, sugar, and cream. In this recipe, fresh lime juice is added to simmered cream and sugar, then chilled until it thickens to a pudding-like consistency. For a tropical finish, zhuzh it up with fresh mango, mint, and a dollop of whipped cream.

  • Key Lime Pie

    Overhead view of a key lime pie

    Serious Eats / Robby Lozano

    While some may argue that store-bought key lime juice is like sunshine in a bottle, it’s worth seeking out fresh key limes for this recipe. Nothing compares to the bright, tangy flavor you get from freshly squeezed juice and zest.

  • Fresh and Creamy Lime Pie

    20171129-lime-meringue-pie-vicky-wasik-12-1500x1125
    Vicky Wasik

    A mash-up of two all-time favorite citrus pies—key lime and lemon meringue—this recipe features a creamy, light dairy-based custard; a whole-wheat pastry crust with graham-cracker vibes; and toasty Swiss meringue. A few drops of rosewater help revive the fresh lime flavor in the cooked filling without making it overly floral.

  • Mai Tai

    Angled view of Mai Tai

    Serious Eats / Two Bites

    Spoiler alert: That murky, overly sweet concoction you’ve been sipping at backyard luau parties and tiki bars bears almost no resemblance to a true Mai Tai. The real deal, made with good Jamaican rum, uses only fresh lime juice, curaçao, orgeat, and a touch of syrup. Garnish it with a fresh mint sprig—and a paper umbrella if you want that beachside-bar vibe.

    Continue to 9 of 12 below

  • The Upgraded Paloma

    20150526-salted-grapefruit-cordial-cocktail-vicky-wasik-1.jpg

    For a Paloma-lover like myself, this elevated version—made with homemade grapefruit cordial, lime juice, Campari, and bubbly seltzer—is well worth the extra effort and a clear step up from the usual tequila-spiked grapefruit soda. It’s the kind of sunny, warm-weather drink I’d happily sip year-round.

  • The Best Frozen Lime Margaritas

    20120422-margarita5.jpg
    Robyn Lee

    No slushy machine? No problem. Just stash the margarita base in the freezer for at least eight hours (or up to a week), then blend it for a slushy, restaurant-style consistency. Don’t forget to chill your glasses first to keep your margaritas brain-freezingly cold.

  • Classic Margarita

    20150323-cocktails-vicky-wasik-margarita.jpg
    Vicky Wasik

    What makes this margarita a classic is its simplicity and the quality of its ingredients: fresh-squeezed lime juice, smooth blanco tequila, good triple sec (preferably Cointreau), and a bit of salt on the rim. There’s no reason to reach for a bottled mix when you can easily shake up a bright, crisp margarita that tastes like sunshine.

  • Spicy Margaritas

    A spicy margarita cocktail garnished with a chili rim and lime

    Serious Eats / Amanda Suarez

    How do you make an already perfect cocktail like a classic margarita even better? Fire it up with fresh muddled jalapeños, which add grassy notes and heat for an assertive drink that wakes up your taste buds. You can also experiment with different chiles—serrano to amp up the heat, habanero for fruitiness, or Thai chiles for an even sharper kick.

Explore more:

More Serious Eats Recipes