Bass tacos with grapefruit salsa recipe

Ingredients

• 4 6-ounce boneless, skinless bass fillets
• ¾ teaspoon ground coriander
• Kosher salt and black pepper
• 3 tablespoons olive oil
• 1 grapefruit, peeled and chopped
• 1 avocado, chopped
• 8 corn tortillas, warmed
• Chopped fresh chives, for serving

1. Season the fish with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Cook in 2 tablespoons of the oil in a large nonstick skillet over medium-high heat until opaque, 2 to 3 minutes per side; break into pieces.
3. Combine the grapefruit, avocado, and the remaining tablespoon of oil; season with ½ teaspoon salt and ¼ teaspoon pepper.
4. Divide the fish and grapefruit salsa among the tortillas. Serve with chives.