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Dairy-Free
Halibut Tacos with Grapefruit Salsa
Recipe

11 INGREDIENTS • 11 STEPS • 40MINS

Halibut Tacos with Grapefruit Salsa

5
5 ratings
A recipe by Women's Health: "Restaurants tend to serve breaded, deep-fried, and heavily sauced versions of this dish, but it can actually be quite light. Naturally gluten-free corn tortillas save on carbs, while the citrusy salsa is a bright topper for crunchy cabbage and flaky white fish."
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Halibut Tacos with Grapefruit Salsa
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
A recipe by Women's Health: "Restaurants tend to serve breaded, deep-fried, and heavily sauced versions of this dish, but it can actually be quite light. Naturally gluten-free corn tortillas save on carbs, while the citrusy salsa is a bright topper for crunchy cabbage and flaky white fish."
40MINS
Total Time
$10.68
Cost Per Serving
Ingredients
Servings
2
US / Metric
Lime
1
Lime
White Corn Tortilla
4
White Corn Tortillas
Grapefruit
1
Grapefruit
Red Cabbage
2/3 cup
Red Cabbage
Halibut Fillet
2
Halibut Fillets
Fresh Cilantro
1/2 cup
Fresh Cilantro
Jalapeño Pepper
1
Jalapeño Pepper
Avocado
1
Avocado
Salt
1/2 tsp
Salt
Olive Oil
1 tsp
Olive Oil
Freshly Ground Black Pepper
1/4 tsp
Freshly Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
478
Fat
18.5 g
Protein
35.9 g
Carbs
47.0 g
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Halibut Tacos with Grapefruit Salsa
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Remove Fresh Cilantro (1/2 cup) leaves from the stems and roughly chop leaves. Place in a medium bowl. Cut Jalapeño Pepper (1) in half lengthwise, discard seeds and stem, and mince. Add to bowl with cilantro.
step 2
Slice off the top and bottom of the Grapefruit (1) and discard. Using even, downward strokes, slice the rind away from the flesh and discard the rind. Remove any remaining white pith and cut between the membranes to segment the fruit. Cut into half inch pieces and add to bowl.
step 2 Slice off the top and bottom of the Grapefruit (1) and discard. Using even, downward strokes, slice the rind away from the flesh and discard the rind. Remove any remaining white pith and cut between the membranes to segment the fruit. Cut into half inch pieces and add to bowl.
step 3
Slice through the Avocado (1) lengthwise around the pit and twist the two halves apart. Remove the pit by carefully whacking your knife into it and then twist the knife to pull out the pit.
step 3 Slice through the Avocado (1) lengthwise around the pit and twist the two halves apart. Remove the pit by carefully whacking your knife into it and then twist the knife to pull out the pit.
step 4
Use your knife's tip to score the avocado flesh without piercing the skin, making squares. Scoop into the medium bowl.
step 5
Cut Lime (1) in half. Slice one half into four wedges and set aside. Juice the other half of the lime and add to the bowl with the cilantro, jalapeno, grapefruit, and avocado. Add Salt (1/4 tsp) and gently stir to combine.
step 5 Cut Lime (1) in half. Slice one half into four wedges and set aside. Juice the other half of the lime and add to the bowl with the cilantro, jalapeno, grapefruit, and avocado. Add Salt (1/4 tsp) and gently stir to combine.
step 6
Pat dry Halibut Fillets (2) with paper towels. Season each fillet with Salt (1/4 tsp) and Freshly Ground Black Pepper (1/4 tsp). Slice each fillet in half lengthwise yielding a total of four fillets.
step 7
In a large saute pan over medium high heat, add Olive Oil (1 tsp). Sear fish on one side for two minutes.
step 7 In a large saute pan over medium high heat, add Olive Oil (1 tsp). Sear fish on one side for two minutes.
step 8
Turn fish over and cook for another two minutes.
step 9
In a small saute pan over high heat, add White Corn Tortillas (4) one at a time. Cook on each side for thirty seconds until very hot. Wrap the tortillas in foil and set aside for plating.
step 9 In a small saute pan over high heat, add White Corn Tortillas (4) one at a time. Cook on each side for thirty seconds until very hot. Wrap the tortillas in foil and set aside for plating.
step 10
Place two tortillas side by side on each of two plates with sides touching, facing upwards. Place one halibut fillet on each tortilla and break it into several smaller pieces using a fork. Top with grapefruit salsa and Red Cabbage (2/3 cup).
step 10 Place two tortillas side by side on each of two plates with sides touching, facing upwards. Place one halibut fillet on each tortilla and break it into several smaller pieces using a fork. Top with grapefruit salsa and Red Cabbage (2/3 cup).
step 11
Serve and enjoy!
step 11 Serve and enjoy!
Tags
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Dairy-Free
American
Gluten-Free
Lunch
Fish
Shellfish-Free
Dinner
Seafood
Mexican
Summer
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