1 Fish Tacos Pacific halibut fillet

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As needed Extra virgin olive oil, for drizzling

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As needed Salt and freshly ground black pepper, to taste

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8 (4-inch) corn tortillas, warmed

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4 Lettuce leaves

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2 medium Ancho chiles, wiped clean, stemmed and seeded

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1 pink grapefruit, chilled

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1 ripe Fresh California Avocado, halved, seeded and peeled

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1/2 bunch chives, chopped

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1/2 cup freshly squeezed orange juice

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1 Tbsp. freshly squeezed lime juice

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1 1/2 Tbsp. Extra virgin olive oil

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1/2 tsp. salt

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1/4 tsp. freshly ground black pepper

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.