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FISH TACOS WITH CALIFORNIA AVOCADO, GRAPEFRUIT AND TOASTED ANCHO SALSA
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  • Preparation

    40 min

  • Cook Time

    10 min

  • Total Time

    50 min

Author: Chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission, Copyright © 2009, Mary Sue Milliken and Susan Feniger
Recipe Provided By the California Avocado Commission and developed by a Featured Chef



Ingredients

  • 1.000 1
    Fish Tacos Pacific halibut fillet
  • 0.000
    Extra virgin olive oil, for drizzling
  • 0.000
    Salt and freshly ground black pepper, to taste
  • 8.000 8
    (6-inch) corn tortillas, warmed
  • 4.000 4
    lettuce leaves
  • 0.000

    California Avocado, Grapefruit and Toasted Ancho Salsa

  • 2.000 2
    medium Ancho chiles, wiped clean, stemmed and seeded
  • 1.000 1
    pink grapefruit, chilled
  • 1.000 1
    ripe Fresh California Avocado, halved, seeded and peeled
  • 0.500 ½
    bunch chives, chopped
  • 0.500 ½ cup
    freshly squeezed orange juice
  • 1.000 1 Tbsp.
    freshly squeezed lime juice
  • 1.500 1 ½ Tbsp.
    extra virgin olive oil
  • 0.500 ½ tsp.
    salt
  • 0.250 ¼ tsp.
    freshly ground black pepper

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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.

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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