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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Try this twist: Top with crumbled queso fresco (fresh Mexican cheese) for a tasty variation. Ingredients:
1 large poblano pepper |
1/2 english cucumber, coarsely chopped |
1 cup grape tomatoes, quartered |
2 tablespoons chopped red onion |
1 garlic clove, minced |
1/2 teaspoon salt |
3 tablespoons fresh lime juice, divided |
4 tablespoons olive oil, divided |
1 tablespoon mango-lime seafood seasoning |
1 1/2 pounds grouper or other firm white fish fillets |
12 (6-inch) fajita-size corn tortillas, warmed |
lime wedges |
Directions:
1. Preheat grill to 350° to 400° (medium-high) heat. Grill pepper, covered with grill lid, 3 to 4 minutes or until pepper looks blistered, turning once. Place pepper in a large zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skins. Peel pepper; remove and discard seeds. Coarsely chop.
2. Combine pepper, cucumber, next 4 ingredients, 2 Tbsp. lime juice, and 2 Tbsp. olive oil in a bowl.
3. Whisk together seafood seasoning and remaining 1 Tbsp. lime juice, and 2 Tbsp. olive oil in a large shallow dish or zip-top plastic freezer bag; add fish, turning to coat. Cover or seal, and chill 5 minutes, turning once. Remove fish from marinade, discarding marinade.
4. Grill fish, covered with grill lid, 3 to 4 minutes on each side or just until fish begins to flake when poked with the tip of a sharp knife and is opaque in center. Cool 5 minutes. Flake fish into bite-size pieces.
5. Serve fish and salsa in warm tortillas with lime wedges.
6. Note: We tested with Weber Mango Lime Seafood Seasoning.
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