Ingredients
1½ – 2 lbs tilapia, patted dry
1 TB paprika
½ TB chili powder
2 tsps ground cumin
2 tsps dried oregano
1 tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp cayenne pepper
8 – 6” flour tortillas
1 TB olive oil
Salsa
1 grapefruit, carefully removed from the pith and cut into small chunks
1 naval orange, carefully removed from the pith and cut into small chunks
1 jalapeño, deseeded, if desired, roughly chopped
2 avocado, cut into small pieces
½ cup red cabbage, roughly chopped
2 green onions, diced
handful cilantro, roughly chopped
1 lime, zested & juiced
salt & pepper
Instructions
Preheat the oven to 200°F
In a small bowl, mix together the paprika, chili powder, ground cumin, dried oregano, garlic powder, onion powder, and salt. Generously season the tilapia, on both sides, with the seasoning. Set aside.
In a medium bowl, toss together the grapefruit, orange, jalapeño, avocado, red cabbage, green onions, cilantro, and lime zest. Pour over the lime juice and season to taste with a pinch of salt and pepper.
Heat 1 teaspoon of olive oil in a large pan over medium heat. Fry the tortillas for about 2 minutes per side, working in batches, or until golden brown on both sides. Remove from the pan and place on a plate in the oven, to keep warm. Add the remaining 2 teaspoons of olive oil to the pan and cook the tilapia, depending on thickness, for about 4 minutes per side or until it lightly flakes with a fork.
Place the tilapia on a cutting board and cut into 1 inch pieces. Divide the fish among the tortillas and top with salsa. Enjoy!
Keywords: tacos, fish tacos, tilapia tacos, white fish tacos, grapefruit salsa, orange salsa, salsa de naranja, citrus salsa