These Grapefruit & Avocado Fish Tacos are a delicious, healthy option for #TacoTuesday. Baked (not fried), and served with fresh grapefruit, creamy avocado, and a tangy cabbage slaw.
It’s official – We closed on our new house and the movers are coming this weekend! Which means things are crazy around here. I’m loading up the car each day and slowly moving small loads over twice a day – Once on my lunch break, and once in the evening, after the rush hour traffic has called it quits for the night. And can I just say – The kitchen is a major pain! SO much stuff. And really, you have no idea where things should go until you really start cooking in there. So for now, I’m just winging it. I’m fully anticipating that things will get moved around again in a few weeks.
In this busy time, Hello Fresh has been a lifesaver. Especially since they only deliver the ingredients we need, meaning no need to move lots of leftover ingredients to the new house. It means we don’t have to eat out every night and I still get my cooking time in – It’s my way to de-stress each night.
These Grapefruit & Avocado Fish Tacos were one of the meals in my box this week. I had no plans to photograph them, and write this post, but they were just too pretty and delicious not to share.
I love how the bright, tangy slaw, the creamy avocado, and the tart grapefruit combine so perfectly together. Just for a minute, the sea of moving boxes disappears and instead, it feels like we’re munching away on fish tacos on the Gulf of Mexico. Uno mas cerveza por favor.
Do you have any tips for a smooth move? I’d love to hear any suggestions in the comments below!
Grapefruit & Avocado Fish Tacos
- 12 oz . tilapia or other firm white fish
- 6 flour tortillas
- 1 ruby red grapefruit peeled and segmented
- 1/2 cup shredded red cabbage
- 1 avocado sliced
- 1 shallot sliced
- 1 tsp . cumin
- 1/4 cup chopped cilantro
- 2 Tbsp . olive oil divided
- Salt and pepper
Preheat oven to 400 degrees.
In a medium bowl, combine the cabbage, shallot, half the grapefruit segments, and 1 Tbsp. olive oil. Stir to combine and season with salt and pepper. Add half the avocado slices, and gently toss.
Wrap the tortillas in foil and place in oven to warm.
Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Pat the fish dry and cut into 1-inch strips. Season with cumin, salt and pepper. Add fish to the skillet and cook for 2-3 minutes per side, until opaque and cooked through.
Assemble the tacos by placing a strip of fish, grapefruit segments, avocado slices, and slaw inside each tortilla. Garnish with cilantro.
Serve the additional slaw on the side.
Wine Pairing for Grapefruit & Avocado Fish Tacos:
- A medium-bodied, wine with some good citrus to it makes a great match for these fish tacos. Try a Sauvignon Blanc, Pinot Gris, or Vinho Verde.
Looking for more taco recipes? Try these:
- Carnitas Taco Bowls with Kimchi
- Slow Cooker Carnitas Street Tacos
- Korean Bulgogi Kimchi Tacos
- Quinoa Taco Bowls with Guacamole
- Crockpot Chicken Taco Lettuce Wraps
This post is not sponsored by Hello Fresh. I am simply sharing about my experience because they are a lifesaver for me during busy times in my life. I love their service and can’t say enough good things about them!