Florida Grapefruit Fish Tacos with Grapefruit Avocado Drizzle

  • 4 servings
  • Preparation
    25 Minutes
  • Cook
    15 Minutes
  • Total
    40 Minutes

Tangy fresh flavours of Florida Grapefruit Juice make this taco memorable with each bite. Baked until golden for an added crunch and topped off with fresh lettuce and juicy tomatoes, this recipe will become a family favourite.

Ingredients

  • Grapefruit Avocado Drizzle

    • Half an avocado, chopped
    • 3 tbsp
      (45 ml) Florida Grapefruit Juice
    • ½ tsp
      (2 ml) granulated sugar
    • salt
  • Fish

    • 1
      green onion, minced
    • 1
      large clove garlic, minced
    • 2 tsp
      (10 ml) dried thyme leaves
    • 2 tsp
      (10 ml) chili powder
    • ¼ cup
      (50 ml) Florida Grapefruit Juice
    • 1 tsp
      (5 ml) liquid honey
    • 4
      small tilapia or catfish fillets, about 1 lb (450 g) total, cut into thick strips
    • each salt and pepper
    • ¾ cup
      (175 ml) dry seasoned breadcrumbs
  • Tacos

    • 4
      small flour tortillas
    • ½ cup
      (125 ml) shredded lettuce
    • cup
      (75 ml) diced tomato
    • 2 tbsp
      (30 ml) chopped red onion

Instructions

    1. Preheat oven to 425 F (220 C).
  1. Grapefruit Avocado Drizzle

    1. In bowl, mash together avocado until smooth. Stir in Florida Grapefruit Juice, sugar and salt until combined. Set aside.
  2. Fish

    1. In a shallow dish, combine onion, garlic, thyme and chili powder; stir in Florida Grapefruit Juice and honey. Add fish strips and turn to coat. Sprinkle with salt and pepper and roll in breadcrumbs. Place on parchment paper lined baking sheet and roast in oven for about 15 minutes, turning once until golden brown and fish flakes when tested with a fork.
  3. Tacos

    1. Divide fish strips on one half of each of the tortillas. Sprinkle with lettuce, tomato and onion. Spoon Grapefruit Avocado Drizzle over top and fold over to serve.