FISH TACOS WITH CALIFORNIA AVOCADO, GRAPEFRUIT AND TOASTED ANCHO SALSA

Ingredients

• 1.0001 Fish Tacos Pacific halibut fillet
• 0.000 Extra virgin olive oil, for drizzling
• 0.000 Salt and freshly ground black pepper, to taste
• 8.0008 (6-inch) corn tortillas, warmed
• 4.0004 lettuce leaves
• 0.000

  California Avocado, Grapefruit and Toasted Ancho Salsa

• 2.0002 medium Ancho chiles, wiped clean, stemmed and seeded
• 1.0001 pink grapefruit, chilled
• 1.0001 ripe Fresh California Avocado, halved, seeded and peeled
• 0.500½ bunch chives, chopped
• 0.500½ cup freshly squeezed orange juice
• 1.0001 Tbsp. freshly squeezed lime juice
• 1.5001 ½ Tbsp. extra virgin olive oil
• 0.500½ tsp. salt
• 0.250¼ tsp. freshly ground black pepper

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.