Broiled Fish Tacos with Avocado Grapefruit Salsa

🧂 Ingredients

• 2 tbsp olive oil
• 1 tsp honey
• 1/2 tsp ground cumin
• 1/2 tsp sea salt flakes
• 1 avocado

  peeled, pitted, and diced
• 1 large grapefruit

  peeled, segmented, and diced
• 2 tbsp red onion

  finely chopped
• 1 tbsp jalapeno pepper

  finely chopped (~1/2 a pepper)
• 2 tsp Mexican chili powder
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper

  freshly ground
• 1 lb firm fish

  skinned and cut into strips (tiliapia, halibut, mahi mahi, or salmon are good choices)
• 8 whole wheat tortillas
• plain Greek yogurt

  or sour cream
• microgreens
• green onion

  minced
• cilantro

Instructions

• 1 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.
• 2 Set a rack in the upper third of the oven and preheat the broiler on high. Cover
  a baking sheet with aluminum foil and lightly coat with oil.
• 3 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.
• 4 To serve, smear the tortillas with some Greek yogurt or sour cream. Add some
  broiled fish and a few spoonfuls of salsa. Garnish with microgreens, green
  onions, and cilantro.

Nutrition Info