Seared Halibut Tacos With Grapefruit-Avocado Salsa
The ever-popular fish taco need not rely on deep-fried strips to be delicious. Our tacos feature seared halibut and are served with a citrus salsa that would also make a great dip for slices of jicama. When searing the fillets, let them cook undisturbed until golden on the bottom before flipping, to get the crispest crust.
- 1 Ruby Red grapefruit, segmented and cut into 1-inch pieces
- 1 avocado, halved, pitted, peeled and sliced
- 2 tablespoons red onion, diced
- 2 tablespoons fresh cilantro leaves, chopped, plus sprigs for garnish
- 1/2 jalapeño chile, finely chopped (ribs and seeds removed for less heat, if desired)
- 1 tablespoon fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 4 skinless halibut fillets (about 4 ounces each)
- 8 6-inch corn tortillas
- 1 cup shredded napa cabbage
- salt + pepper
1. Combine grapefruit, avocado, red onion, cilantro, jalapeño, and lime juice in a bowl. Season with salt.
2. Heat oil in a large skillet over medium-high. Season halibut generously with salt and pepper. Cook until golden brown, 2 to 3 minutes. Flip and continue to cook until golden and flaky, 2 to 3 minutes more. Remove and let cool slightly, then flake with a fork.
3. Toast tortillas over the flame of a gas burner, turning, until lightly charred, about 1 minute. Top with fish, salsa, and cabbage, dividing evenly. Garnish with cilantro sprigs and serve immediately.