Fish Tacos with California Avocado, Grapefruit and Toasted Ancho Salsa

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.

Recipe Yield: Yield: 4 servingsServing size: 2 tacos

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