Grapefruit and Avocado Fish Tacos

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

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Serves: 6 tacos

INGREDIENTS
12 oz. tilapia or other firm white fish
6 flour tortillas
1 ruby red grapefruit, peeled and segmented
½ cup shredded red cabbage
1 avocado, sliced
1 shallot, sliced
1 chile pepper, seeded and diced
1 tsp. cumin
¼ cup chopped cilantro
2 Tbsp. olive oil, divided
Salt and pepper

INSTRUCTIONS

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.

Slightly adapted from platingsandpairings.com