Broiled Fish Tacos with Avocado Grapefruit Salsa

In this recipe, the fish is coated in aromatic spices and broiled in just a few minutes - just the time it takes to assemble the zesty salsa. Reprinted with permission from Simply Citrus by Marie Asselin (Gibbs Smith, 2018).

Course Main Dishes

Cuisine Canadian, Mexican, Miscellaneous, North American

Keyword citrus, fresh salsa, salsa, sustainable seafood, tacos

Prep Time 25

Cook Time 5

Total Time 30

Servings tacos

Calories 286kcal

Ingredients

Avocado-Grapefruit Salsa

2 tbsp olive oil
1 tsp honey
1/2 tsp ground cumin
1/2 tsp sea salt flakes
1 avocado peeled, pitted, and diced
1 large grapefruit peeled, segmented, and diced
2 tbsp red onion finely chopped
1 tbsp jalapeno pepper finely chopped (~1/2 a pepper)

Broiled Fish

2 tsp Mexican chili powder
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp black pepper freshly ground
1 lb firm fish skinned and cut into strips (tiliapia, halibut, mahi mahi, or salmon are good choices)

To Serve

8 whole wheat tortillas
plain Greek yogurt or sour cream
microgreens
green onion minced
cilantro

Instructions

Avocado-Grapefruit Salsa

In a large bowl, whisk together the olive oil, honey, cumin, and salt. Add the avocado, grapefruit, onion, and jalapeño. Toss to coat and set aside while you prepare the fish.

Broiled Fish

Set a rack in the upper third of the oven and preheat the broiler on high. Cover a baking sheet with aluminum foil and lightly coat with oil.
In a bowl, combine the chili powder, oregano, salt, and pepper. Add the fish and rub the spices all over. Transfer to the prepared baking sheet. Lightly spray the fish with cooking spray. Broil just until the fish is cooked through and charred in spots, 5-7 minutes, depending on the fish you're using.
To serve, smear the tortillas with some Greek yogurt or sour cream. Add some broiled fish and a few spoonfuls of salsa. Garnish with microgreens, green onions, and cilantro.

Nutrition