Mealime recipe · lives on in MealPot
Tilapia Fish Tacos with Grapefruit-Avocado Salsa
- 35 min
- 2–6 servings
- 665 kcal / serving
Tilapia fillets are paired with a bright grapefruit-avocado salsa and tucked into warm tortillas for a satisfying weeknight taco. The salsa is chunky and fresh, while the fish stays tender after a quick skillet finish.
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Ingredients
- 1avocado
- ½ small bunchcilantro
- 1grapefruit
- 1jalapeño pepper
- 1shallot
- 8small corn tortillas
- ¾ lbtilapia fillet
- avocados
- grapefruits
- jalapeño peppers
- shallots
From the pantry: black pepper, cumin, ground, extra virgin olive oil, salt
Cookware
chef's knife · colander · cutting board · measuring spoons · mixing bowls · nonstick skillet · spatula
Directions
- Rinse all produce and pat dry. Set up the salsa components by segmenting the grapefruit over a bowl and cutting the flesh into 1/2-inch pieces; reserve any juice.
- Halve the avocado, remove the pit, and dice the flesh. Add the cubes to the bowl with the grapefruit segments.
- Finely dice the jalapeño after removing seeds and membranes, then mix into the salsa bowl.
- Chop the cilantro leaves and add to the salsa; discard the stems.
- Peel and mince the shallot and stir into the salsa for a sharp, aromatic note.
- Preheat a nonstick skillet over medium heat.
- Pat the tilapia dry, rub with olive oil, and season both sides with salt and pepper.
- Cook the fish in the hot skillet until opaque and cooked through, about 2–3 minutes per side; transfer to a plate and flake with a fork.
- Drizzle the salsa with olive oil and season with cumin, salt, and pepper to taste.
- Wrap the tortillas in damp paper towels and microwave until heated through, about 15–30 seconds.
- To serve, divide the flaked fish among the tortillas and top with the grapefruit-avocado salsa; enjoy.
Two tips
- Make-ahead: mix the salsa up to a day in advance and keep refrigerated for a fresher finish.
- Serving idea: keep the avocado slices intact and serve them alongside for extra texture, or switch the jalapeño to a milder amount or substitute with red pepper flakes for heat.
Nutrition per serving
- Calories
- 665 kcal
- Protein
- 44 g
- Carbs
- 69 g
- Fat
- 27 g
- Fiber
- 16 g
- Sodium
- 151 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.