All Categories

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:


Cook time:

10 min




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 cup 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

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them


  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.

Nutrition information per serving

For the California Avocado, Grapefruit and Toasted Ancho Salsa:
Per serving: 147 calories; 10.6 grams fat (1.3 sat, 7.3 mono, 1 poly);
0 mg cholesterol; 269 mg sodium; 14 grams carbohydrate; 2.5 grams fiber;
2.3 grams protein

For the Fish Tacos:
Per serving: 304 calories; 8 grams fat (1 sat, 4 mono, 2 poly);
41 mg cholesterol; 299 mg sodium; 28 grams carbohydrate; 3 grams fiber;
30 grams protein

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Recipe Tags

About the author


16 ratings

Recent pages: