Tangy fresh flavours of Florida grapefruit juice make this taco memorable with each bite. Baked until golden for an added crunch and topped off with fresh lettuce and juicy tomatoes makes this recipe a family favourite.

Preparation Time: 25 minutes

Cook Time: 15 minutes

1 green onion, minced
1 large clove garlic, minced
2 tsp (10 mL) dried thyme leaves
2 tsp (10 mL) chili powder
1/4 cup (50 mL) Florida grapefruit juice
1 tsp (5 mL) liquid honey
4 small tilapia or catfish fillets, about 1 lb/450 g, cut into thick strips
Pinch each salt and pepper
3/4 cup (175 mL) dry seasoned breadcrumbs
4 small flour tortillas
1/2 cup (125 mL) shredded lettuce
1/3 cup (75 mL) diced tomato
2 tbsp (25 mL) chopped red onion

Grapefruit Avocado Drizzle:

Half avocado, chopped
3 tbsp (45 mL) Florida grapefruit juice
1/2 tsp (2 mL) granulated sugar
Pinch salt

In shallow dish, combine onions, garlic, thyme and chili powder; stir in Florida grapefruit juice and honey. Add fish strips and turn to coat. Sprinkle with salt and pepper and roll in breadcrumbs. Place on parchment paper lined baking sheet and roast in 425 F (220 C) oven for about 15 minutes, turning once until golden brown and fish flakes when tested.

Grapefruit Avocado Drizzle: In bowl, mash together avocado until smooth. Stir in Florida grapefruit juice, sugar and salt until combined. Set aside.

Divide fish strips on one half of each of the tortillas. Sprinkle with lettuce, tomato and onion. Spoon Grapefruit Avocado Drizzle over top and fold over to serve.