Fish tacos with citrus-avocado salsa

Here's an easy take on fish tacos! This recipe caught my eye while flipping through the "Clean Slate" cookbook from Martha Stewart Living. Patrick and I both really loved it! It's fresh and simple and the perfect way to brighten up a gloomy winter evening. The fish is lightly fried in the pan but it's not breaded and topped with a citrus-avocado salsa that has a bit of kick from red onions and jalapenos. We served on whole wheat tortillas for extra fiber.

Fish tacos with citrus-avocado salsa inspiration from Martha Stewart's "Clean Slate"
   Serves 4

1 orange, segmented and cut into 1-inch pieces (may substitute grapefruit)
1 avocado, halved, pitted, peeled and cubed
2 tbsp red onion, diced
1/2 jalapeño chile, finely chopped (remove some ribs and seeds)
juice of 1 lime (~1 tbsp fresh lime juice)
1 tbsp extra-virgin olive oil
4 skinless cod fillets (about 4 ounces each - may substitute halibut)
8 6-inch whole wheat tortillas
1 cup shredded napa cabbage
1 small roma tomato, diced
sour cream, for serving if desired
salt and pepper

   Combine grapefruit, avocado, red onion, cilantro, jalapeño, and lime juice in a bowl. Season with salt. Set aside.
   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.
   Warm tortillas. Top with cabbage, roma tomato, fish, and salsa, dividing evenly. Finish with a dollop of sour cream. Serve immediately.

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