Taco Tuesday: Fish Tacos with Grapefruit & Avocado Salsa
T.G.I. Tuesday! I know that is usually a sentiment saved for Fridays, but with a rough start to the week, I was very much looking forward to starting a new day…and what better way to start than sharing an amazing taco recipe with you all? Coming from being a girl that loves to cook and bake to becoming a food blogger has been an eye-opening experience, in the best possible way. Not only have I “met” some amazing, fellow food blogger ladies, but I learn new things about food all the time. Things that I probably should have known, but hey…at least I’m learning! I will (sheepishly) admit that I am not very knowledgable about when fruits and veggies are “in season”. I find recipes, make my grocery list, and go buy what I need. I never thought to figure out what is in season and plan my menus more closely with that. For instance, I had no idea that grapefruit is a winter fruit. Did you? Let’s pretend you didn’t so I don’t feel quite so dumb, okay? Thanks.
Anywho…Shawnda over at Confections of a Foodie Bride is quite the lover of grapefruit, and after drooling over recipes like her grapefruit margaritas I finally took notice of her repeated mentioning that she loves winter because it’s grapefruit season. Well, it isn’t quite winter anymore, but I had to try these tacos anyway. I promise I’m going to try to be more conscientious about the food seasons from now on…
In season or not, these tacos were amazing, and I can’t promise I won’t make them again before winter…they are light and refreshing, which definitley reminds me of something great for Spring and Summer weather! Check out Shawnda’s amazing blog…she has a ton of great recipes, and some of the most amazing pictures! Makes me want to lick my computer screen some days. What? Go look before you judge!
Fish Tacos with Grapefruit & Avocado Salsa
Slightly Modified from Confections of a Foodie Bride
Ingredients
- 1 large grapefruit, peeled, segmented, and chopped
- 1 large avocado, diced
- Juice of 1 lime juice
- 2 Tbsp chopped cilantro
- 1 jalapeno, seeds and ribs removed, and diced
- Salt and Pepper, to taste
- Cooking spray
- 1 lb white fish (I used tilapia)
- 6 flour (or corn) tortillas
- 6 Tbsp of sour cream (or greek yogurt)
Preparation
- In a medium bowl, combine the grapefruit, avocado, lime juice, cilantro, jalapeno and set aside.
- Heat a skillet over medium-high heat and spray with cooking spray.
- Season both sides of the fish with salt and pepper and cook 2-4 minutes per side, until the fish flakes easily and is cooked through.
- Remove the fish from the skillet and divide into 6 servings.
- Slather a tablespoon of sour cream (or greek yogurt) onto each tortilla, top with fish and a generous serving of salsa.
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