Fish Tacos with California Avocado, Grapefruit and Toasted Ancho Salsa

Serves: 4


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

*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