Ingredients
1 Ruby Red grapefruit, segmented and cut into 1-inch pieces
1 avocado, diced
2 tablespoons diced red onion
2 tablespoons chopped fresh cilantro, plus sprigs for garnish
1/2 jalapeno, seeded and finely chopped
1 tablespoon fresh lime juice
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil
4 halibut fillets (4 ounces each), skin removed
8 corn tortillas
1 cup shredded Napa cabbage
Preparation
Make salsa: Combine grapefruit, avocado, onion, cilantro, jalapeno, and lime juice in a medium bowl. Season with salt and set aside.
Heat oil in a large skillet, preferably cast-iron, over medium-high heat. Season halibut generously with salt and pepper and sear, undisturbed, until golden brown, 2 to 3 minutes. Flip and continue cooking until golden and flaky, 2 to 3 minutes more. Remove and let cool slightly, then flake with a fork.
Toast tortillas over a gas burner, turning, until lightly charred, about 1 minute. Top with fish, salsa, and cabbage.
