Fish Tacos with California Avocado, Grapefruit and Toasted Ancho Salsa

Courtesy of California Avocado Commission
4Servings•40 Min.Prep Time•10 Min.Cook Time•

原料：

说明：
For California Avocado, Grapefruit and Toasted Ancho Salsa:

Toast Ancho chiles directly over a medium gas flame or in a cast-iron skillet until soft and brown. Turn frequently to avoid scorching. Slice toasted chiles into 1 in. strips, then into a fine julienne.
Slice ends off grapefruit and stand the fruit upright on your work surface. Cut away peel and membrane, exposing fruit. Working over a bowl to catch the juices, separate the grapefruit sections by slicing with a knife between membranes. Remove and discard seeds.
Cut grapefruit segments and avocados into 1/2 in.dice. Toss with toasted Ancho chiles and chives in a medium mixing bowl. Gently stir in reserved grapefruit juice, orange juice, lime juice, olive oil, salt and pepper. Let sit 30 min. before serving.

For Fish Tacos:

On the stovetop, heat a grill pan over medium-high heat or prepare a medium-hot grill. Drizzle halibut with olive oil, season with salt and pepper, and grill until barely done, 2 to 5 min. per side, depending on thickness. Remove fish from grill, cool slightly, and pull apart into large flakes.
Place warm tortillas on a work surface. Line each with a piece of lettuce and chunks of fish.
Top each with a generous spoonful of California Avocado, Grapefruit and Toasted Ancho Salsa. Serve immediately.

Notes:

Large avocados are recommended for this recipe. A large avocado averages about 8 oz. If using smaller or larger size avocados adjust the quantity accordingly.
Nutritional information includes
a serving of California Avocado, Grapefruit and Toasted Ancho Salsa and fish taco.

Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission.

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