Grilled Fish Tacos

Sorry, no picture for this one. Besides, all you would really see is the tortillas. This is a great summer recipe.

2 lbs fresh grouper, snapper, mahi-mahi or haddock fillets
8-12 flour tortillas
1 head lettuce, shredded

Marinade
4 tbs olive oil
4 tbs garlic, minced
2 tsp cumin
2 tsp chili powder
4 tbs lime juice

Mango Avocado Salsa
2 mangos, diced medium
1 avocado, diced medium
¼ cup red onion, diced
1 tbs jalapeno pepper, minced
2 tbs cilantro, chopped
1 tbs lime juice
1 tbs olive oil
salt and pepper to taste

Combine fish fillets with marinade mixture and refrigerate for 1 hour. Grill fillets on a hot grill. Chop cooked fillets into bite-sized pieces. While fish is grilling, combine ingredients for salsa. Refrigerate until ready to use. Fill tortillas with fish pieces, shredded lettuce, and salsa. Serves 6.

Notes: The first time I made this, I didn’t think there was enough of the marinade, so I doubled it. It seemed to be the right amount, so that’s the way it’s written now. I’m not a seafood person, but I love these tacos. This salsa would probably make anything taste good. If you aren’t familiar with grilling fish, watch it carefully, it doesn’t take long. I use the frozen mahi-mahi fillets from Costco, and those take 5-8 minutes to cook, depending on their size.