TINY Kitchen Halibut Tacos with Grapefruit & Avocado Salsa

FACT: I love very few things as much as I love tacos.

They're oh-so-tasty, there's a million ways to make them and endless delicious ingredients you can pile on top, and they come in their own cute little carrying case. What's not to love?

So, in honor of this Taco Tuesday - I wanted to share a brand new healthy and super yummy taco recipe. We made this last week and absolutely loved the flavor combination: it's light, packed with nutrition, and totally wedding diet compliant. We paired ours with a side of seasoned black beans for a perfect meal. I hope you like it!

Tessa

INGREDIENTS

Small soft corn or flour tortillas

2 medium sized halibut filets (you can also use cod, turbo, or fluke)

1 cup cooking wine

1 lemon, halved

Sprinkle of: Himalayan sea salt, cracked black pepper, cayenne, garlic salt

Medium avocado, diced

1/2 rub red grapefruit, peeled and separated

1/4 cup diced red onion

1/2 tbs fresh cilantro

1/2 small red cabbage, shredded

1tbs poppy seed dressing (we love Brianna's)

1/4 cup plan Greek yogurt

DIRECTIONS

Fish

In a glass baking dish, place your raw fish filets
Add the cooking wine to your dish
Squeeze one of the lemon halves across the top of ea filet
Sprinkle the filets with Himalayan sea salt, pepper, and a dash of cayenne
Let marinate for 30 minutes
Cook on the grill 10 min, or until done, flipping once during cooking

Salsa

Dice the half of ruby red grapefruit (tip: dice the individual pieces, not the entire half), add to a small mixing bowl
Add diced avocado
Add diced red onion
Add a sprinkle of cilantro
Squeeze with lemon juice and add a sprinkle of sea salt and pepper
Gently stir to combine all ingredients and set aside