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Tilapia Tacos with Grapefruit Salsa

Tilapia Tacos with Grapefruit Salsa
  • Prep 15 min
  • Total 45 min
  • Ingredients 10
  • Servings 12
Fish and citrus fruits is a classic combination in Mexico. No one would ever think of eating fish tacos without a little lemon juice. Grapefruit is another citrus fruit that goes great with fish, especially if we’re talking about a colorful spicy salsa with red onion, fresh cilantro, serrano pepper and grapefruit. I paired it with these baked tilapia tacos for a fresh and delicious dinner!

Ingredients

For the grapefruit salsa:

  • 2 grapefruits, finely chopped
  • 1/2 red onion, finely chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 1 serrano pepper, seeds removed and finely chopped
  • 2 tablespoons fresh lemon juice
  • Salt, to taste

For the tacos:

  • 6 tilapia fillets
  • 1/2 cup Catalina dressing
  • 12 corn tortillas
  • Lemon slices, as garnish

Directions

  • 1
    For the grapefruit salsa: Combine grapefruit, red onion, cilantro, Serrano chili and lemon juice in a medium bowl; season with salt. Refrigerate until you’re ready to serve.
  • 2
    For the tacos: Preheat oven to 425° F.
  • 3
    Spray a baking sheet with nonstick cooking oil.
  • 4
    Season fish fillets with salt and pepper. Place them on baking tray and add Catalina dressing on both sides. Bake at 425° F for 12-15 minutes or until lightly golden. Remove from oven and cut filets in half.
  • 5
    Heat the tortillas in a comal or frying pan until they are soft. Add half a fillet to each tortilla and serve with grapefruit salsa. Garnish with lemon slices. Serve and enjoy!

  • You can use other dressings like French or thousand islands.

No nutrition information available for this recipe

  • Fish and citrus fruits is a classic combination in Mexico. No one would ever think of eating fish tacos without a little lemon juice. Grapefruit is another citrus fruit that goes great with fish, especially if we’re talking about a colorful spicy salsa with red onion, fresh cilantro, serrano pepper and grapefruit. I paired it with these baked tilapia tacos for a fresh and delicious dinner!
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