Rio Star Beef Broccolini

Tequila Fish Tacos with Grapefruit Salsa

Vanilla Bean Pancakes with Grapefruit Syrup

Prep: 25 min


Cook: 10 min

Vanilla Bean Pancakes with Grapefruit Syrup

Ready In: 35 min


Servings: 4


For the Fish:

  • ¼ cup olive oil
  • ¼ cup tequila
  • 2 tablespoons fresh lime juice
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  • 1-1/4 pounds flaky white fish, such as cod, halibut or tilapia
  • Nonstick cooking spray

For the Grapefruit Salsa:

  • 2 green onions, chopped
  • 1 mango, peeled, pitted and chopped
  • 1 Roma tomato, chopped
  • 1 Winter Sweetz grapefruit, peeled, segmented and chopped
  • 1/2 jalapeno pepper, seeded and minced
  • 1/3 cup chopped cilantro leaves

For Serving:

  • 12 corn tortillas, warmed
  • ½ cup sour cream


  1. Make the Fish: In large baking dish, whisk together oil, tequila, lime juice, chili powder, cumin, salt and cayenne. Add fish to tequila mixture; turning to coat. Cover and transfer to refrigerator for at least 30 minutes or up to 4 hours.
  2. Preheat oven to 400 degrees F. Spray rimmed baking pan with cooking spray. Remove fish from marinade and place on prepared pan; discard marinade. Transfer fish to oven and bake 10 to 12 minutes or until internal temperature of fish reaches 145 degrees F.
  3. Meanwhile, make the Grapefruit Salsa: In medium bowl, stir together onions, mango, tomato, grapefruit, jalapeno and cilantro.
  4. To serve, remove skin from fish if desired; use forks to flake fish into bite-sized pieces. Divide fish between tortillas and serve with sour cream and Grapefruit Salsa.
Rio Star Beef Broccolini