Recipe by kiwidutch
Very easy, very good for you and tastes great
Top Review by Vicki in AZ
Didn't work for us, but to be fair, we spend a lot of time in Mexico and Baja California and are accustomed to the "authentico". For our tastes, it needs more "heat" and spice. We've found that the fish is fried more often than not in Mexico. They also do a "cream" sauce that has a zing to it. I don't mean to infer that this wasn' tasty -- just not Mexico!
- 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
Directions See How It's Made
- 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.