Fish Tacos With Cucumber Salsa

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Very easy, very good for you and tastes great

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Steps

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Prepare a medium-hot fire in a charcoal or gas grill.

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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.

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Remove the fish from the grill , let cool slightly , and then pull apart into large flakes.

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Place the tortillas on a work surface.

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Line each with a piece of lettuce and top with chunks of fish.

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Top each with a generous spoonful of cucumber salsa , a squirt of lime , and a drizzle of olive oil.

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Garnish with avocado and radishes and serve.

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Cucumber salsa:place all the ingredients in a bowl , combine well and let stand , covered , for at least 30 minutes.

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Will keep 24 hours refrigerated.

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You can cook it any way you choose , but i normally us a very very hot covered grill and do not turn the fish.

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Ingredients

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red snapper, extra virgin olive oil, salt and pepper, corn tortillas, lettuce leaves, english cucumber, red onion, cilantro, tomatoes, lime juice, orange juice, salt, pepper, serrano chilies, lime wedge, radish, avocado