Fish Tacos with Cucumber Salsa
1 1/2 lbs red snapper, sea bass, or halibut fillets
Prepare a medium-hot fire in a charcoal or gas grill.
Extra-virgin olive oil, for drizzling
Salt and pepper
12 6-inch corn tortillas, warmed
6 lettuce leaves
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
Lime wedges, for squeezing
Radishes, in slices
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.
Place all the ingredients in a bowl, combine well and let stand, covered, for at least 30 minutes.
Will keep 24 hours refrigerated.
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