FISH TACOS WITH CALIFORNIA AVOCADO, GRAPEFRUIT AND TOASTED ANCHO SALSA

Recipe Provided By Chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission, Copyright © 2009, Mary Sue Milliken and Susan Feniger

Shopping List

  • 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