Simple tilapia tacos that come together quickly under the broiler are perfect for weeknight meals. These fish tacos are topped with a tangly grapefruit-avocado salsa that contrasts beautifully with spicy tilapia.
Right now, spring produce comes only in handfuls, limited to the sprouts and shoots that persevere despite gale force winds and April flurries. And though the weather is (mostly) sunny and edging warmer, I’m still relying on a mix of unique ingredients and winter standbys from the grocery store to get a delicious dinner to the table.
That makes these tilapia tacos that pair spicy broiled fish with a creamy avocado and red grapefruit salsa an ideal dinner for this season between seasons. Simple spice rubbed tilapia cooks in minutes under the broiler and the bright avocado-grapefruit salsa makes for a vibrant weeknight dinner that’s vibrant and satisfying.
This recipe comes from Marie Asselin’s debut cookbook Simply Citrus. Marie, the voice behind the award-winning blog Food Nouveau, has written a beautiful cookbook filled with unique, flavorful ways to cook with all kinds of citrus. Marie’s book focuses on sweet and savory creations, with simple ways to incorporate citrus fruits into everything. Creative recipes range from hazelnut shortbread with lime frosting to sticky ginger and mandarin pork noodle salad.
I’m thrilled to be giving away a copy of Simply Citrus! To enter, leave a comment below with your favorite thing to make with citrus. Giveaway closes Thursday, April 12 at noon EDT. Open to residents of the US and Canada only.
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt flakes
- 1 ripe avocado, peeled, pitted, and diced
- 1 large pink grapefruit, peeled, segmented (see page 9), and diced
- 2 tablespoons finely chopped red onion
- 1 tablespoon finely chopped jalapeño pepper (about 1/2 pepper)
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound skinned firm fish, (tilapia, halibut, mahi mahi, or salmon), cut into strips
- 8 whole-wheat tortillas
- plain Greek yogurt or sour cream
- microgreens (I used sunflower sprouts)
- minced green onions
- fresh cilantro leaves
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.
Set a rack in the upper third of the oven and pre-heat 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 broiled fish and a few spoonfuls of salsa. Garnish with microgreens, green onions, and cilantro.