I love, love, love grapefruit. Love it. I always let out a squeal when I see the big 18 lb bags of my favorite citrus in the grocery store each winter. Between salads, margaritas, cookies, cakes, curd, scones, and more margaritas, we’ll demolish a bag every 10 days or so.
Even though we have our old favorites, we’re always looking for new ways to help us justify buying another bag of grapefruit. These tacos were one of those new ways. Last year on vacation, we had a fantastic ceviche with big chunks of grapefruit. I was smitten. Citrus and white fish were simply just meant to be.
The creamy, smooth avocado wonderfully balances the bitterness of the grapefruit. With the crunch from the red pepper, onion, and jalapenos, it’s a well rounded salsa, worthy of topping your favorite white fish taco. Or eating with a bag of chips
Fish Tacos with Grapefruit and Avocado Salsa
Winter citrus and summer flavors combine for the ultimate fish taco.
- 1/2 large grapefruit, segmented and chopped
- 1 small avocado, diced
- 1/4 cup chopped red onion
- 1 Tbsp lime juice
- 2 Tbsp chopped cilantro
- 2 Tbsp chopped jalapeno
- 1/2 large red bell pepper, chopped
- Salt and Pepper
- Cooking spray
- 3/4 lb halibut or tilapia
- 5 small corn tortillas
- 5 Tbsp fat-free Greek yogurt
- To make the salsa, toss the grapefruit, avocado, red onion, lime juice, cilantro, jalapeno, red bell pepper, and a pinch of salt in a small bowl.
- Spray a non-stick pan with cooking spray and heat over medium-high.
- Season filets with salt and pepper and cook 4 minutes each side, until the fish flakes easily and is cooked through.
- Remove from the pan and flake with a fork.
- Divide fish between 5 tortillas and top with salsa and a tablespoon of yogurt.
Yields: 5 Tacos
Estimated time: 20 minutes
Calories: 266.7 | Fat: 8.7g | Fiber 2.4g | Protein 25.3g | Carbs 19.6g
Weight Watchers PointsPlus: 6