Fish Tacos with Cucumber Salsa

1 1/2 lbs red snapper, sea bass, or halibut fillets
Extra-virgin olive oil, for drizzling
Salt and pepper
12 6-inch corn tortillas, warmed
6 lettuce leaves

Cucumber Salsa:
1 English cucumber, diced
1/2 small red onion, diced
1/2 bunch cilantro, chopped (1/3 cup)
2 small tomatoes, seeded and diced
3 tablespoons freshly squeezed lime juice
3 tablespoons freshly squeezed orange juice
1 teaspoon salt
1/2 teaspoon pepper
2 serrano chiles, stemmed and sliced in thin rounds

Garnishes:
Lime wedges, for squeezing
Radishes, in slices
Avocados

Prepare a medium-hot fire in a charcoal or gas grill.
Drizzle the fish with olive oil, season with salt and pepper, and grill until barely done, for 2 to 5 minutes per side, depending on the thickness.
Remove the fish from the grill, let cool slightly, and then pull apart into large flakes.
Place the tortillas on a work surface.
Line each with a piece of lettuce and top with chunks of fish.
Top each with a generous spoonful of Cucumber Salsa, a squirt of lime, and a drizzle of olive oil.
Garnish with avocado and radishes and serve.

Cucumber salsa:
Place all the ingredients in a bowl, combine well and let stand, covered, for at least 30 minutes.
Will keep 24 hours refrigerated.

Note:
I always use halibut. You can cook it any way you choose, but I normally us a very very hot covered grill and do not turn the fish. --MC

Source of recipe: Mean Chef