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. ---------------------------------------------------------------------------
Nutrition
Ingredients
