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Fish Tacos with Grapefruit Salsa

This light Mexican dinner is the perfect meal on a hot summer's evening. The crunchy taco shells hold all the wonderful flavours of the fish and salsa together, while the avocado provides a soft and delicate balance.

My recipe is:

  • Lighter option
  • Plenty of fruit or veg
  • Deliciously fishy
  • Plenty of fruit or veg

Why should your recipe win?
It is something different - a twist on a traditional Mexican dish that wouldn't feel out of place in England on a warm night! Instead of using minced beef and a packet of spice mix, this is a wonderful way to create something completely homemade and offer those at your dinner table a real treat.

  • Total time: 45 minutes prep + 10 minutes cooking

Serves: 2


  • * 1 pacific halibut fillet
    * 2 tbsp olive oil
    * 6 corn hard taco shells
    * 6 large romaine lettuce leaves
    * 1 pink grapefruit, peeled, flesh chopped into small chunks
    * 1 ripe avocado, peeled and seeded, chopped into small chunks
    * 1/2 bunch chives, roughly chopped
    * juice of 1/2 orange
    * juice of 1 lime
    * 2 tbsp chipotle paste


  1. Prepare the salsa by combining the grapefruit, avocado, chives, orange juice, lime juice, and chipotle paste with a little bit of olive oil and some salt and pepper. Leave for 30 minutes. Season the halibut fillet. Heat a griddle pan with the remaining olive oil and cook the fish for about 5 minutes on each side, or until just done. Remove from the heat, cool slightly, then pull apart into large flakes. Line each taco shell with a lettuce leaf and chunks of fish. Spoon the salsa on top and serve

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