Fish Tacos with cucumber salsa |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Very easy, very good for you and tastes great Ingredients:
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 |
Directions:
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.
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