Bass Tacos With Grapefruit Salsa

bass-tacos-grapefruit-salsa
Photo by Danny Kim
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 465 calories
    • Fat 22 g
    • Sat Fat 3 g
    • Cholesterol 140 mg
    • Sodium 417 mg
    • Protein 35 g
    • Carbohydrate 32 g
    • Sugar 5 g
    • Fiber 7 g
    • Iron 3 mg
    • Calcium 82 mg

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Season the fish with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper.

Cook until opaque throughout, 2 to 3 minutes per side. Transfer to a plate and break into pieces.

Combine the grapefruit, avocado, the remaining 1 tablespoon of oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl.

Ingredients

  1. Check 3 tablespoons olive oil
  2. Check 4 6-ounce boneless, skinless bass fillets
  3. Check 3/4 teaspoon ground coriander
  4. Check kosher salt and black pepper
  5. Check 1 grapefruit, peeled and chopped
  6. Check 1 avocado, chopped
  7. Check 8 corn tortillas, warmed
  8. Check chopped fresh chives, for serving

Directions

  1. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Season the fish with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Cook until opaque throughout, 2 to 3 minutes per side. Transfer to a plate and break into pieces.
  3. Combine the grapefruit, avocado, the remaining 1 tablespoon of oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl.
  4. Top the tortillas with the fish and grapefruit salsa, dividing evenly. Serve sprinkled with the chives.