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Tilapia Fish Tacos with Grapefruit-Avocado Salsa.

  • 2
  • 1 small bunch
  • 2
  • 2
    jalapeño peppers
  • 2
  • 16
    small corn tortillas
  • 1 ½ lb
    tilapia fillet
    black pepper
    extra virgin olive oil
  • 1
    Wash and dry the fresh produce.
    2 grapefruits
    2 avocados
    2 jalapeño peppers
    1 small bunch cilantro
  • 2
    Slice off a piece from both grapefruit ends, then place it flat on one of the ends and slice off the peel (from top to bottom), exposing the flesh. Working over a bowl to catch the juices, cut out the segments of flesh from between the membranes, then cut them into ½-inch pieces. Transfer the pieces (and any leftover juice) to a medium bowl.
  • 3
    Halve the avocados lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out and medium dice the flesh into ½-inch cubes. Add to the bowl.
  • 4
    Quarter the jalapeño peppers lengthwise; remove and discard the stem, seeds, and membranes. Finely dice the peppers and add to the salsa bowl.
  • 5
    Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add to the salsa bowl.
  • 6
    Trim off and discard the ends of the shallots; peel and mince the shallots. Add to the salsa bowl.
    2 shallots
  • 7
    Preheat a nonstick skillet over medium heat.
  • 8
    Pat the fish dry with paper towels and place on a plate; rub with olive oil and season with salt and pepper on both sides.
    1 ½ lb tilapia fillet
    1 tbsp extra virgin olive oil
    1 tsp salt
    ½ tsp black pepper
  • 9
    Once the skillet is hot, add the fish and cook until opaque and cooked through, 2 to 3 minutes per side. Once done, transfer to a plate and flake with a fork.
  • 10
    Drizzle the salsa with olive oil and season with cumin, salt, and pepper.
    1 tbsp extra virgin olive oil
    ¼ tsp cumin
    1 tsp salt
    ½ tsp black pepper
  • 11
    Wrap the tortillas in damp paper towels and microwave until heated through, 15 to 30 seconds.
    16 small corn tortillas
  • 12
    To serve, divide the flaked tilapia among the tortillas and top with the salsa. Enjoy!