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Fish Tacos with California Avocado, Grapefruit and Toasted Ancho Salsa

Fish Tacos with California Avocado, Grapefruit and Toasted Ancho Salsa
Total time:

10 min

Prep time:

0 min

Cook time:

10 min

 

 

ingredients

Serving Size: 4

1 Fish Tacos Pacific halibut fillet
As needed Extra virgin olive oil, for drizzling
As needed Salt and freshly ground black pepper, to taste
8 (6-inch) corn tortillas, warmed
4 lettuce leaves
As needed California Avocado, Grapefruit and Toasted Ancho Salsa
2 medium Ancho chiles, wiped clean, stemmed and seeded
1 pink grapefruit, chilled
1 ripe Fresh California Avocado, halved, seeded and peeled
1/2 bunch chives, chopped
1/2 cups freshly squeezed orange juice
1 Tbsp. freshly squeezed lime juice
1 1/2 Tbsp. extra virgin olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

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Instructions

  1. California Avocado, Grapefruit and Toasted Ancho Salsa: Toast Ancho chiles directly over a medium gas flame or in a cast-iron skillet until soft and brown. Turn frequently to avoid scorching. Slice toasted chiles into 1-inch strips, then into a fine julienne.
  2. Slice ends off grapefruit and stand the fruit upright on your work surface. Cut away peel and membrane, exposing fruit. Working over a bowl to catch the juices, separate the grapefruit sections by slicing with a knife between membranes. Remove and discard seeds.
  3. Cut grapefruit segments and avocados into ½-inch dice. Toss with toasted Ancho chiles and chives in a medium mixing bowl. Gently stir in reserved grapefruit juice, orange juice, lime juice, olive oil, salt and pepper. Let sit 30 minutes before serving.
  4. Fish Tacos: On the stovetop, heat a grill pan over medium-high heat or prepare a medium-hot grill. Drizzle halibut with olive oil, season with salt and pepper, and grill until barely done, 2 to 5 minutes per side, depending on thickness. Remove fish from grill, cool slightly, and pull apart into large flakes.
  5. Place warm tortillas on a work surface. Line each with a piece of lettuce and chunks of fish.
  6. Top each with a generous spoonful of California Avocado, Grapefruit and Toasted Ancho Salsa. Serve immediately.

    *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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