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.
Ingredients
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
Instructions
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.
Tried this recipe?Let us know how it was!
