I went with a recipe I found on “HalfBakedHarvest” 😉 (she’s so cute) ♡
It was an obvious choice, I have pink grapefruit in my backyard 😀
BRIGHT GIRL #justsayin 😉
To make these tacos start by mixing up the chipotle crema.
½ cup plain Greek yogurt (may use all mayo or half mayo, half Greek yogurt)
1 tablespoon buttermilk
1 canned chipotle chile in adobo, minced + 1 tablespoon adobo sauce
In a small mixing bowl combine the Greek yogurt, buttermilk, minced chipotle chile and 1 tablespoon adobo sauce.
Mix well, cover and place in the fridge until ready to use.
Next make the Grapefruit Salsa.
The arils from half a pomegranate
1 jalapeno, seeded and chopped
3 green onions, chopped
¼ cup fresh cilantro, chopped
1 tablespoon fresh lime juice
salt and pepper, to taste
Cut off the peel and the white pith from all around the grapefruit. Working over a small bowl, use the knife to cut between the membranes to release the grapefruit segments into the bowl. Squeeze the juice from the membranes into the bowl. Remove the grapefruit segments from the bowl and cut into bite size pieces; return to the bowl. Add the pomegranate arils, jalapeno, green onions, cilantro and lime juice. Taste and season with salt and pepper.
Top the tacos with the grapefruit salsa and then drizzle with the chipotle crema. Oh, and make sure not to forget to crumble on some Cotija cheese or Queso Fresco! So good!This is definitely one of my new favorite recipes. I just love these flavors, and come on, who does not love tacos? They are so fun!Be sure to head over and get this recipe for the Baja Fish Tacos click here →
Better Homes and Gardens’ DELISH RECIPE!→