- 2 grapefruit
- ¼ cup thinly sliced red onion
- ¼ cup chopped cilantro
- 2 tablespoons olive oil
- 1 minced jalapeño
- salt and pepper
- Cut away the peel and pith of the grapefruit. Cut the fruit into ½-inch pieces and transfer to a bowl along with any juices.
- Stir in red onion and cilantro, olive oil, jalapeño, 1 teaspoon salt, and ½ teaspoon pepper. Serve on top of fish tacos.