|Prep time: 15 minutes||Cooking time: 15 minutes||Total time: 30 minutes|
Zesty, fun, and kid-friendly, these tacos are a great dinner in winter during citrus season.
Carefully chop the grapefruit segments into chunks. In a mixing bowl, gently stir together the salsa ingredients: the grapefruit, red onion, red pepper, cucumber, garlic, jalapeno, cilantro, honey and lime juice. Add salt to taste and let sit for 15 minutes.
While the salsa sits, prepare the fish. Fill a wide skillet with an inch of water or vegetable broth. Add the bay leaf and peppercorns. Bring to a boil and gently add the fish fillets. Reduce heat to a gentle simmer, cover the pan and cook the fish through, about 10 minutes. Use a metal spatula to remove the cooked fish from the skillet and when cool enough to handle, break the fish into small pieces and distribute evenly among the tortillas. Top each tortilla with a heaping tablespoon of the grapefruit salsa and some shredded lettuce. Fold the tortilla over the filling and enjoy.
Substitute shredded leftover chicken or baked tofu for the fish if desired.