Broiled Tilapia Tacos with Avocado-Grapefruit Salsa
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Simple tilapia tacos that come together quickly under the broiler are perfect for weeknight meals. The fish tacos are topped with a tangly grapefruit-avocado salsa that contrasts beautifully with spicy tilapia.
Recipe from Simply Citrus by Marie Asselin, reprinted by permission of Gibbs Smith.
Recipe Type:
Dinner
Makes: 8 tacos
Ingredients
Avocado-Grapefruit Salsa
- 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)
Broiled Fish
- 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
To Serve
- 8 whole-wheat tortillas
- plain Greek yogurt or sour cream
- microgreens (I used sunflower sprouts)
- minced green onions
- fresh cilantro leaves
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 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.