Trevor's Recipe Collection
8 corn tortillas
3 tablespoons grapeseed or canola oil, divided
6 blood oranges
⅓ cup slivered red onion
¼ cup chopped fresh cilantro
¼ teaspoon kosher salt
1 pound skinless Pacific halibut or cod, cut into 4 portions
1 tablespoon chile-lime seasoning or rub, such as Tajín
2 ripe avocados, mashed
2 cups thinly sliced romaine lettuce
Step 1 Position rack in upper third of oven; preheat to 400 degrees F. Brush both sides of tortillas with 1 tablespoon oil and arrange on a baking sheet. (It’s OK if they overlap a bit; they will shrink as they cook.) Bake, turning once, until browned and crisp, 16 to 18 minutes. Transfer to a wire rack and let cool.
Step 2 Meanwhile, segment oranges: Using a sharp knife, slice both ends off and remove the peel and white pith. Cut the orange segments from their surrounding membranes. Combine the segments, onion, cilantro and salt in a medium bowl.
Step 3 Sprinkle fish with chile-lime seasoning (or rub). Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the fish and cook, turning once, until it flakes with a fork, 3 to 5 minutes per side.
Step 4 Flake the fish into chunks. Spread avocado on the tortillas and top with lettuce, the fish and the salsa.
8 corn tortillas
3 tablespoons grapeseed or canola oil, divided
6 blood oranges
⅓ cup slivered red onion
¼ cup chopped fresh cilantro
¼ teaspoon kosher salt
1 pound skinless Pacific halibut or cod, cut into 4 portions
1 tablespoon chile-lime seasoning or rub, such as Tajín
2 ripe avocados, mashed
2 cups thinly sliced romaine lettuce
Step 1 Position rack in upper third of oven; preheat to 400 degrees F. Brush both sides of tortillas with 1 tablespoon oil and arrange on a baking sheet. (It’s OK if they overlap a bit; they will shrink as they cook.) Bake, turning once, until browned and crisp, 16 to 18 minutes. Transfer to a wire rack and let cool.
Step 2 Meanwhile, segment oranges: Using a sharp knife, slice both ends off and remove the peel and white pith. Cut the orange segments from their surrounding membranes. Combine the segments, onion, cilantro and salt in a medium bowl.
Step 3 Sprinkle fish with chile-lime seasoning (or rub). Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the fish and cook, turning once, until it flakes with a fork, 3 to 5 minutes per side.
Step 4 Flake the fish into chunks. Spread avocado on the tortillas and top with lettuce, the fish and the salsa.