FISH TACOS WITH CALIFORNIA AVOCADO, GRAPEFRUIT AND TOASTED ANCHO SALSA
Ingredients
- 1 Fish Tacos Pacific halibut fillet
- Extra virgin olive oil, for drizzling
- Salt and freshly ground black pepper, to taste
- 8 (6-inch) corn tortillas, warmed
- 4 lettuce leaves
-
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
- ½ bunch chives, chopped
- ½ cupfreshly squeezed orange juice
- 1 Tbsp.freshly squeezed lime juice
- 1 ½ Tbsp.extra virgin olive oil
- ½ tsp.salt
- ¼ tsp.freshly ground black pepper
Instructions
- 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.
- 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.
- 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.
- 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.
- Place warm tortillas on a work surface. Line each with a piece of lettuce and chunks of fish.
- 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
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