If there was one meal that could make me (almost) feel like I was on a beach vacation, it is fish tacos. Probably because I had my first ever fish tacos while on vacation in Hawaii. I liked them so much that we went back to that restaurant two more times during that trip, and I had the fish tacos again at least one of those times. I don’t usually order fish tacos when eating out at home, probably because I’m afraid they’ll never be quite as good as the ones I’ve had in Hawaii.
I do enjoy making them at home, though, where I get to decide how to prepare them and what toppings to include. Normally I wouldn’t think to put grapefruit in a fish taco, but after seeing this recipe on Shawnda’s blog, I was intrigued. I trust her judgment when it comes to fish tacos, since my other favorite recipe is one of hers as well.
I loved this meal. The fish is well complimented by the flavors and crunch of the salsa- grapefruit, avocado, red bell pepper, red onion, jalapeno, cilantro, and lime. A few dallops of cool, creamy Greek yogurt add a nice finishing touch. This time of year, it’s nice to enjoy a meal that reminds you of warmer weather, lazy days, and relaxing by the ocean.
One year ago: Chinese Chicken Lettuce Wraps
Fish Tacos with Grapefruit and Avocado Salsa
Makes 5 tacos
- 1/2 large grapefruit, segmented and chopped
- 1 small avocado, diced
- 1/4 cup chopped red onion
- 1 tbsp. lime juice
- 2 tbsp. chopped cilantro
- 2 tbsp. chopped jalapeno
- 1/2 large red bell pepper, chopped
- Salt and pepper
- Cooking spray
- 3/4 lb. halibut filet (or your favorite white fish)
- 5 small corn tortillas
- 5 tbsp. Greek yogurt
- To make the salsa, toss the grapefruit, avocado, red onion, lime juice, cilantro, jalapeno, red bell pepper, and a pinch of salt in a small bowl.
- Spray a non-stick pan with cooking spray and heat over medium-high.
- Season filets with salt and pepper and cook 4 minutes each side, until the fish flakes easily and is cooked through.
- Remove from the pan and flake with a fork.
- Divide the fish between 5 tortillas and top with salsa and a tablespoon of yogurt.
Recipe from Confections of a Foodie Bride