It’s citrus season around these parts.  That means that the only fruit we receive – oranges and grapefruits – is making its annual appearance in the box.  Normally I just slice the grapefruit and eat it for breakfast.  It’s the one time each year that the grapefruit spoons get to shine.  But as I was flipping through my Whole Living magazine, I saw a recipe for an avocado/grapefruit salsa.  I liked the concept, but stripped it down to the bare bones for this quick weeknight meal.  Fast, healthy, and seasonal – also good bets in our house.

Fish Tacos with Avocado and Grapefruit Salsa

2 filets (about 8 oz) Tilapia or similarly neutral fish

Olive Oil

Salt and pepper

6 corn tortillas

1 ripe Haas avocado

1 grapefruit

1 lime

1 c shredded cabbage

1/2 c Greek yogurt

cilantro, for garnish (optional)

On a foil lined pan, drizzle the fish filets with a little olive oil, salt, and pepper.  Place the pan 8″ beneath a broiler.  Broil for 5 minutes on one side, flip, and broil another 5 minutes.  Watch these carefully, as they can go fast.  If your rack is closer to the broiler element, it may only take 2 minutes per side.  Fish is done when it flakes easily with a fork.  Set the cooked fish aside.

Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds.  Set aside.  This loosens the tortillas up so they are nice and pliable.  I hated corn tortillas for years, turns out I just didn’t know to do this step.

Remove the flesh of the avocado and cut it into rough 1/2″ cubes and transfer to a bowl.  Remove the pith and pit from the grapefruit, cutting the grapefruit into supremes.  This takes a little effort in the knife skills department, but it’s a really great way to practice.  The supremes are going to be inside tacos, so it doesn’t matter if they’re pretty.  Break the segments into roughly the same size as the avocados.  Mix the grapefruit, avocado, juice of half the lime, a sprinkle of salt and pepper.

In a separate bowl, combine the yogurt and the juice of the other half of the lime.

Assemble the tacos.  Flake the fish with a fork and divide over the 6 tortillas.  Sprinkle on the shredded cabbage.  Spoon on the avocado/grapefruit mixture, and top with a dollop of the lime yogurt.  Add cilantro for garnish, if you desire.  Serve with an extra wedge of lime for squeezing.