Fish Tacos with
California Avocado, Grapefruit and Toasted Ancho Salsa

Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission.

Recipe Ingredients:

California Avocado, Grapefruit and Toasted Ancho Salsa:
2 medium Ancho chiles, wiped clean, stem medium 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 tablespoon freshly squeezed lime juice
1 1/2 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Fish Tacos:
1 Pacific halibut fillet
Extra virgin olive oil, for drizzling
Salt and freshly ground black pepper, to taste
8 (6-inch) corn tortillas, warmed
4 lettuce leaves

Cooking Directions:

1. For California Avocado, Grapefruit and Toasted Ancho Salsa: Toast Ancho chiles directly over a medium gas flame or in a cast-iron skillet until soft and brown. Turn frequently to avoid scorching. Slice toasted chiles into 1-inch strips, then into a fine julienne.
2. Slice ends off grapefruit and stand the fruit upright on your work surface. Cut away peel and membrane, exposing fruit. Working over a bowl to catch the juices, separate the grapefruit sections by slicing with a knife between membranes. Remove and discard seeds.
3. Cut grapefruit segments and avocados into 1/2-inchdice. Toss with toasted Ancho chiles and chives in a medium mixing bowl. Gently stir in reserved grapefruit juice, orange juice, lime juice, olive oil, salt and pepper. Let sit 30 minutes before serving.
4. For Fish Tacos: On the stovetop, heat a grill pan over medium-high heat or prepare a medium-hot grill. Drizzle halibut with olive oil, season with salt and pepper, and grill until barely done, 2 to 5 minutes per side, depending on thickness. Remove fish from grill, cool slightly, and pull apart into large flakes.
5. Place warm tortillas on a work surface. Line each with a piece of lettuce and chunks of fish.
6. Top each with a generous spoonful of California Avocado, Grapefruit and Toasted Ancho Salsa. Serve immediately.

Makes 4 (2 taco) servings.

Note: 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.

Nutritional Information Per Serving (1/4 of recipe): Calories: 451; Total Fat: 19g; Saturated Fat: 3g; Cholesterol: 41mg; Total Carbs: 42g; Fiber: 5g; Protein: 32g; Sodium: 568mg.

Recipe and photograph courtesy of California Avocado Commission.