Fish Tacos With Cucumber Salsa

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 1/2 lbs red snapper or 1 1/2 lbs sea bass or 1 1/2 lbs halibut fillets
• 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 chilies, stemmed and sliced in thin rounds
• lime wedge, for squeezing
• radish, in slices
• avocado

Recipe

• 1 prepare a medium-hot fire in a charcoal or gas grill.
• 2 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.
• 3 remove the fish from the grill, let cool slightly, and then pull apart into large flakes.
• 4 place the tortillas on a work surface.
• 5 line each with a piece of lettuce and top with chunks of fish.
• 6 top each with a generous spoonful of cucumber salsa, a squirt of lime, and a drizzle of olive oil.
• 7 garnish with avocado and radishes and serve.
• 8 cucumber salsa:place all the ingredients in a bowl, combine well and let stand, covered, for at least 30 minutes.
• 9 will keep 24 hours refrigerated.
• 10 note: i always use halibut.
• 11 you can cook it any way you choose, but i normally us a very very hot covered grill and do not turn the fish.