I would probably just got with some freshly grated zest near the end of the boil. My one attempt at using orange juice (in a mead) just sort of tasted like old orange juice for about a year until the flavor mostly faded away. I would start with the zest of 3-4 tangerines, you can always add more after primary fermentation if there isn’t enough flavor for you (you could steep the zest in vodka to make your own extraction to add at bottling as well).
Never used tangerines before, but that general method was worked well for oranges and grapefruits. My next beer is going to be a Belgian single with lemon zest and black pepper, hoping to have a good beer for drinking with seafood this summer.