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Fish Tacos with California Avocado, Grapefruit and Toasted Ancho Salsa

Diabetic Fish Taco Recipe with Grapefruit and Avocado


For California Avocado, Grapefruit and Toasted Ancho Salsa


  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.


Nutritional Information Per Serving:

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

Source: Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission. © courtesy of California Avocado Commission.