Fish Tacos with California Avocado, Grapefruit and Toasted Ancho Salsa Recipe Photo - Diabetic Gourmet Magazine Recipes

Ingredients

  • 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

For 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 Cup 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

Directions

  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 1/2-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.

 

Notes:

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.

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Recipe Yield: Yield: 4 servingsServing size: 2 tacos

Nutritional Information Per Serving:

Calories: 451
Fat: 18 grams
Saturated Fat: 2 grams
Fiber: 5.5 grams
Sodium: 568 milligrams
Cholesterol: 41 milligrams
Protein: 32 grams
Carbohydrates: 32 grams



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