The creamy, smooth avocado wonderfully balances the bitterness of the grapefruit. With the crunch from the red pepper, onion, and jalapenos, it’s a well rounded salsa, worthy of topping your favorite white fish taco. Or eating with a bag of chips.

Ingredients

• 1/2 large grapefruit, segmented and chopped
• 1 small avocado, diced
• 1/4 cup chopped red onion
• 1 Tanlespoonlime juice
• 2 Tablespoons chopped cilantro
• 2 Tablespoons chopped jalapeno
• 1/2 large red bell pepper, chopped
• Salt and Pepper
• Cooking spray
• 3/4 lb halibut filet (or your favorite white fish)
• 5 small corn tortillas
• 5 Tanlespoons fat-free Greek yogurt

Preparation

1. To make the salsa, toss the grapefruit, avocado, red onion, lime juice, cilantro, jalapeno, red bell pepper, and a pinch of salt in a small bowl.
2. Spray a non-stick pan with cooking spray and heat over medium-high.
3. Season filets with salt and pepper and cook 4 minutes each side, until the fish flakes easily and is cooked through.
4. Remove from the pan and flake with a fork.
5. Divide fish between 5 tortillas and top with salsa and a tablespoon of yogurt.