Grapefruit and Avocado Tacos

Grapefruit and Avocado Tacos

These colorful vegan tacos are as pretty as they are delicious. We love the balance of the tart grapefruit and the creamy avocado.


serves 4-6


1 small head of red cabbage, thinly sliced

2 carrots, julienned with a vegetable peeler

2 green onions, finely minced

1 fennel, thinly sliced

1 bunch radishes, thinly sliced

2 grapefruits, segmented (we used Ruby Red)

2 avocados, thinly sliced

1 lemon

1 cup cilantro leaves, coarsely chopped

1 teaspoon sea salt

1 teaspoon sea salt

1/4 teaspoon cracked pepper

1 package corn tortillas, warmed

2 tablespoons salsa (optional)



Prepare all the vegetables except the avocado. Cut the segments out of the grapefruits (segmenting a grapefruit also includes removing the pithy “skin” to each slice). Warm the tortillas in a dry skillet or oven. Slice the avocado and squeeze the lemon onto them directly, so they don’t brown.

Assemble the tacos by layering on all the vegetables, ending with the avocado. Sprinkle on salt and pepper and squeeze some lemon over the top. Add your favorite salsa if desired and dig in!


vegetable plate

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