Fish tacos with grapefruit salsa

Name: Fish tacos with grapefruit salsa
Prep time: 2100 s
Total time: 2100 s
Yield: 2 Servings
Cuisine: mexican
Ingredients: 800 g white fish fillet; 1 avocado; 1 mango; 1 grapefruit; 1 red onion; 20 g cilantro; ½ tsp salt; 2 tbsp sunflower oil; ¼ tsp chili flakes; 200 g crème fraîche; ½ lime (zest and juice); 60 g flour; 1 tsp cayenne pepper; 1 tsp ground ginger; 1 tsp ground coriander; 8 corn tortillas; ½ lime for serving; sunflower oil for frying; salt; pepper

Based on 11 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-2+

800 g	white fish fillet
1	avocado
1	mango
1	grapefruit
1	red onion
20 g	cilantro
½ tsp	salt
2 tbsp	sunflower oil
¼ tsp	chili flakes
200 g	crème fraîche
½	lime (zest and juice)
60 g	flour
1 tsp	cayenne pepper
1 tsp	ground ginger
1 tsp	ground coriander
8	corn tortillas
½	lime for serving
	sunflower oil for frying
	salt
	pepper

Metric

Imperial

How-To Videos

Utensils

fine grater
citrus press
large bowl
cutting board
knife
small bowl
frying pan
paper towels

Nutrition per serving

Cal
1390

Protein
91g

Fat
72g

Carb
102g

Step 1/4

Halve, pit, and finely dice avocado. Peel mango, remove core, and dice. Peel and finely dice red onion. Wash, then dry and chop cilantro. Halve grapefruit and slice along sides of membranes to separate segments. Collect some of the grapefruit juice and set aside. Add diced avocado, mango, red onion, cilantro, grapefruit, salt, sunflower oil, grapefruit juice to taste, and chili flakes to a bowl and stir to combine. Set salsa aside. Zest and juice lime. For the dip, add crème fraîche, lime zest, and lime juice to a second bowl and stir to combine. Season with salt and pepper to taste. Set aside.

1 avocado
1 mango
1 red onion
20 g cilantro
1 grapefruit
½ tsp salt
2 tbsp sunflower oil
¼ tsp chili flakes
200 g crème fraîche
½ lime
salt
pepper

fine grater
citrus press
large bowl
cutting board
knife
small bowl

Halve, pit, and finely dice avocado. Peel mango, remove core, and dice. Peel and finely dice red onion. Wash, then dry and chop cilantro. Halve grapefruit and slice along sides of membranes to separate segments. Collect some of the grapefruit juice and set aside. Add diced avocado, mango, red onion, cilantro, grapefruit, salt, sunflower oil, grapefruit juice to taste, and chili flakes to a bowl and stir to combine. Set salsa aside. Zest and juice lime. For the dip, add crème fraîche, lime zest, and lime juice to a second bowl and stir to combine. Season with salt and pepper to taste. Set aside.

Step 2/4

Cut fish fillet into approx. 5-cm/2-in. thick chunks. Add flour, cayenne pepper, ground ginger and coriander to a small bowl and stir to combine. Add cut fish filets one by one and toss to coat. Heat oil in a frying pan over medium heat and fry coated fish filets from all sides for approx. 2 – 3 min. until crispy. Remove from pan and let drain on a paper-towel lined plate.

800 g white fish fillet
60 g flour
1 tsp cayenne pepper
1 tsp ground ginger
1 tsp ground coriander
sunflower oil for frying

frying pan
paper towels
cutting board
knife
small bowl

Cut fish fillet into approx. 5-cm/2-in. thick chunks. Add flour, cayenne pepper, ground ginger and coriander to a small bowl and stir to combine. Add cut fish filets one by one and toss to coat. Heat oil in a frying pan over medium heat and fry coated fish filets from all sides for approx. 2 – 3 min. until crispy. Remove from pan and let drain on a paper-towel lined plate.

Step 3/4

Heat a dry frying pan over medium heat and toast each tortilla on both sides for approx. 20 – 30 sec.

8 corn tortillas

frying pan

Heat a dry frying pan over medium heat and toast each tortilla on both sides for approx. 20 – 30 sec.

Step 4/4

½ lime for serving

For serving, spread some crème fraîche mixture on a corn tortilla. Place some fried fish fillets on each tortilla and top with grapefruit salsa. Serve with lime wedges, if desired.