Ingredients:

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 Cup freshly 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

Fish Tacos

• 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

Instructions:

California Avocado, Grapefruit and Toasted Ancho Salsa

1. 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.

Fish Tacos:

1. 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.
2. Place warm tortillas on a work surface. Line each with a piece of lettuce and chunks of fish.
3. 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.

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

Ingredients:

• 4 large, ripe tomatoes, cored
• ½ Pound fettuccine
• Salt, for pasta water
• 2 Tbsp extra virgin olive oil, plus extra for pasta
• 1 Pound medium domestic shrimp, peeled and deveined
• 1 tsp crushed red pepper flakes
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 2 tsp minced garlic
• 2 large, ripe tomatoes, cored, seeded and cut into
  ½-inch dice
• ¼ Cup silver tequila
• 2 ripe Fresh California Avocados, halved, seeded, peeled and cut in
  ½-inch dice
• 1 bunch basil, cut into thin strips
• 2 Tbsp unsalted butter, cold
• Salt and freshly ground black pepper, to taste

Instructions:

1. Puree the whole tomatoes in a blender until smooth, adding a small amount of water, if necessary. Reserve.
2. Fill a large stockpot with water and bring to a boil. Add the pasta and salt to the pot. Cook until al dente, about 8 minutes. Drain in a colander and toss with a little olive oil to prevent sticking.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the shrimp, crushed red pepper, salt and pepper and sauté the shrimp for 1 minute on each side. Add the garlic and sauté for an additional
   30 seconds.
4. Remove skillet from heat and add the diced tomatoes and tequila. Return skillet to heat and continue to sauté for 3 minutes, stirring constantly. (Be careful as pan might flame.)
5. Stir in half the diced avocado and half the basil. Transfer shrimp mixture to a platter using a slotted spoon, leaving liquid in the skillet.
6. Add the reserved tomato puree to the skillet, bring to a boil, lower heat, and simmer until the mixture is reduced by about one-third. Add the butter, stirring until it is melted. Then, add the remaining diced avocado and basil. Taste and add salt and pepper as needed. Toss finished sauce with cooked pasta until thoroughly combined.
7. To serve, divide pasta mixture onto individual entrée plates or into shallow pasta bowls. Top with shrimp mixture and 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.

Per Serving: 513 calories; 26 grams fat (6 grams saturated, 14 mono 3 poly); 181 mg cholesterol; 976 mg sodium; 48.5 grams carbohydrate; 6 grams fiber; 28 grams protein.