Fish Tacos with cucumber salsa

Very easy, very good for you and tastes great

• Ready In: 25 mins
• Serves: 6

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

• Cucumber Salsa

• 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

• Garnishes

•  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.