Ingredients

Avocado-Grapefruit Salsa

2 tablespoons olive oil

1 teaspoon honey

1/2 teaspoon ground cumin

1/2 teaspoon sea salt flakes

1 ripe avocado, peeled, pitted, and diced

1 large pink grapefruit, peeled, segmented (see page 9), and diced

2 tablespoons finely chopped red onion

1 tablespoon finely chopped jalapeño pepper (about 1/2 pepper)

Broiled Fish

2 teaspoons chili powder

1 teaspoon dried oregano

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 pound skinned firm fish, (tilapia, halibut, mahi mahi, or salmon), cut into strips

To Serve

8 whole-wheat tortillas

plain Greek yogurt or sour cream

microgreens (I used sunflower sprouts)

minced green onions

fresh cilantro leaves