Friday, January 3, 2014

Fish Tacos with Spicy Grapefruit & Avocado Salsa

This time of year, you may find yourself wandering around the produce department and noticing that there is a lot of citrus fruit. Shopping for seasonal produce is not only cheaper, but you're guaranteed a fresher, more flavorful product. For example, I am normally not a huge fan of grapefruit, but the ones I bought today were super red, juicy and slightly sweet.

Fish tacos have been a staple of mine for a while now. They remind me of summer and their fresh ingredients leave you feeling nourished. This particular recipe is a great one to try this time of year. It starts with fresh tilapia, followed by a salsa made with avocado and grapefruit (a perfect pair) and is finished with sour cream (to cut some of spiciness from the jalapeño) and crunchy purple cabbage for the perfect bite.



This recipe would be even better if the fish was cooked on my Weber grill outside on the patio, but I suppose we'll have to wait a little while on that...

All you do:
1. Slice each tilapia filet into 4 pieces. Place fish in a bowl and add the zest and juice of 1 lime. Toss to combine and set aside to marinate.




2. In a blender, combine grapefruit, jalapeño, cilantro, garlic, red onion and juice of 1 lime.


3. Place diced avocado in a small bowl and pour fresh salsa over. Cover and set aside.


4. In a large skillet, heat olive oil over medium heat. Add fish and cook on each side for 3 minutes, or until slightly golden brown (you may have to work in batches). Squeeze fresh lime juice over fish and transfer to a platter.


5. To assemble tacos, smear each corn tortilla with sour cream and top with fish, salsa and cabbage.




Fish Tacos with Spicy Grapefruit & Avocado Salsa
Serves 4

All you need:
1 lb. fresh tilapia (you could also use catfish, mahi mahi or halibut)
1/2 teaspoon sea salt
3 limes
1 grapefruit, peeled and quartered
1 jalapeño, seeded and chopped
1 bunch fresh cilantro
2 cloves fresh garlic
1/4 red onion, chopped
1 avocado, peeled and diced
1 tablespoon extra-virgin olive oil
8 corn tortillas, warmed
1/4 head red cabbage, thinly sliced
Light sour cream

All you do:
1. Slice each tilapia filet into 4 pieces. Place fish in a bowl and add the zest and juice of 1 lime. Toss to combine and set aside to marinate.
2. In a blender, combine grapefruit, jalapeño, cilantro, garlic, red onion and juice of 1 lime.
3. Place diced avocado in a small bowl and pour fresh salsa over. Cover and set aside.
4. In a large skillet, heat olive oil over medium heat. Add fish and cook on each side for 3 minutes, or until slightly golden brown (or may have to work in batches). Squeeze fresh lime juice over fish and transfer to a platter.
5. To assemble tacos, smear each corn tortilla with sour cream and top with fish, salsa and cabbage.

Pair with a light beer or white sangria and enjoy!






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