Fish Tacos with California Avocado, Grapefruit and Toasted Ancho Salsa

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Total Time: 10 min

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Cook Time: 10 min

Nutrition information
per serving

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Serves: 4

Ingredients
Instructions

1 Fish Tacos Pacific halibut fillet As needed Extra virgin olive oil, for drizzling As needed Salt and freshly ground black pepper, to taste 8 (4-inch) 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 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

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.
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.
Cut grapefruit segments and avocados into ½-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.
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.
Place warm tortillas on a work surface. Line each with a piece of lettuce and chunks of fish.
Top each with a generous spoonful of California Avocado, Grapefruit and Toasted Ancho Salsa. Serve immediately.

*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.