Surf Tacos with Grapefruit Pico de Gallo
Total 45 minutes
Active 30 minutes
Serves 4
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Summer fish tacos with refreshing grapefruit pico de gallo, shredded red cabbage and a sriracha fish sauce over flour tortillas. Enjoy!
Ingredients
Fish Sauce
- 8 oz crème fraîche (or sour cream)
- 4 tbsp garlic powder
- 2 tbsp sriracha
- 2 tbsp dried oregano
- juice form ½ lemon (about 2 tbsp)
Pico de Gallo & Guacamole
- 4 roma tomatoes (diced smalle)
- ½ yellow onion (diced)
- fresh cilantro (chopped)
- 1 jalapeño (diced small)
- juice from 1 lime
- salt & pepper
- cumin
- 1 ruby red grapefruit (cut into segments (no pith or membrane) and chopped)
- 2 avocados
- ½ tsp onion powder
- 2 cups red cabbage (chopped, reserve half for serving tacos)
- tortilla chips
Fish
- 6 tilapia filets (about 16 oz (or use any fish of your choice))
- ¼ tbsp salt
- ½ tbsp celery salt
- 1 tsp smoked paprika
- ½ tsp ground mustard
- ½ tsp ground ginger
- ½ tsp brown sugar
- ½ tsp white pepper (black pepper is a good substitute)
- pinch of nutmeg
- pinch of cinnamon
- tortillas
- cotija (for garnish)
- lime wedges (for garnish)
- sliced radishes (for garnish)
Directions
Fish Sauce
- Make the fish sauce first so it has time to sit before serving. Simply combine all ingredients and put in a sealed container in the fridge until ready to serve
Pico de Gallo & Guacamole
- In a mixing bowl, combine diced tomatoes, diced onion, chopped cilantro and diced jalapeño. Top with a hefty squeeze of fresh lime juice and season with salt, pepper and ground cumin
- For the grapefruit pico, take a quarter of the mixture and place into a smaller bowl and mix in chopped grapefruit
- For the guacamole, mash up the two avocados in a separate bowl and take another quarter of the original pico mixture and mix in with the avocados
- To finish the pico de gallo, add 1 cup of the chopped cabbage and onion powder to the original pico bowl
- Cover all three bowls, and place in the fridge until ready to serve
Fish
- Preheat oven to 425°F
- Combine all spices together to make the seasoning. OR use Old Bay seasoning - this was my original plan but I couldn't find it in two of the grocery stores I checked so I made due with what I had
- Pat the tilapia filets dry with a paper towel and season with seasoning to your desired taste
- Bake in the oven until flaky - about 10-15 minutes depending on the size of your filets
- While the fish is cooking, warm your tortillas on the stovetop if you'd like and keep warm in a kitchen town or aluminum foil
Serve
- Serve the tacos with remaining red cabbage, fish, grapefruit pico de gallo, fish sauce, cotija and a fresh squeeze of lime juice. Enjoy the guac and cabbage pico de gallo with tortilla chips!