Fish Tacos with Grapefruit-Avocado-Mango Salsa

Fish Tacos with Grapefruit-Avocado-Mango Salsa

Here’s a dish that’s full of both flavor and nutrition. Fish tacos start with crispy, spicy segments of firm white fish, topped with a luscious combination of avocado, Limoneira® ruby red grapefruit, and mango. Colorful and light, it’s a fun dish to share with company.
Course Main Course, Main Dish
Cuisine Mexican, South American


Grapefruit Avocado Salsa

  • 2 teaspoons sunflower oil
  • 1 teaspoon honey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon chili flakes
  • 1 Limoneira® avocado peeled, pitted & diced
  • 1 large Limoneira® Star Ruby grapefruit peeled, segmented & diced
  • 1 mango peeled, pitted & diced
  • 1 red onion finely chopped

Fish Tacos

  • 1 lb white fish fillet tilapia, halibut or mahi mahi
  • 4 tablespoons flour
  • 1 teaspoon Cayenne pepper
  • 1 teaspoon oregano
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons sunflower oil
  • 8 tacos
  • 1/2 cup plain Greek yogurt


Grapefruit Salsa

  • As you cut out the mango and grapefruit segments, do it over a bowl so that you catch the juices that are released.
  • Add the sunflower oil, honey, cumin, chili flakes, and salt to the juices in a large bowl and whisk together to blend.
  • Add the chopped avocado, grapefruit, mango and onion.
  • Toss to coat evenly. Cover the bowl and set aside so that the flavors blend while you make the fish.

Fish Tacos

  • Cut the fish into strips about 2-inches long.
  • Add the flour and spices to a bowl, and stir to blend.
  • Dust the fish with the flour mixture, tossing to coat on all sides.
  • Heat the oil in a skillet over a medium setting, and fry the fish until crispy – about 3 minutes on each side.
  • Remove from the fish from the frying pan and drain on kitchen paper.
  • Assemble the tacos with fish and the salsa, and top with a dollop of yogurt.
Keyword Star Ruby grapefruit
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