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Fish Tacos with California Avocado, Grapefruit and Toasted Ancho Salsa
Courtesy of California Avocado Commission
Servings: 4
Prep Time: 40 Min.
Cook Time: 10 Min.
What you need:
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1 Pacific halibut fillet
extra virgin olive oil, for drizzling
salt and freshly ground black pepper, to taste
8 (6 in.) 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
1/2 bunch chives, chopped
1/2 c. freshly squeezed orange juice
1 Tbsp. freshly squeezed lime juice
1 1/2 Tbsp. extra virgin olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
What to do:
For 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 in. 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 1/2 in.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 min. before serving.

For 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 min. 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.

1. Large avocados are recommended for this recipe. A large avocado averages about 8 oz. If using smaller or larger size avocados adjust the quantity accordingly.
2. Nutritional information includes
a serving of California Avocado, Grapefruit and Toasted Ancho Salsa and fish taco.

Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission.
Nutritional information:
Calories: 451;   Total Fat: 19g;   Saturated Fat: 3g;   Cholesterol: 41mg;   Total Carbs: 42g;   Fiber: 5g;   Protein: 32g;   Sodium: 568mg;  
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