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