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Fish Tacos with Cucumber Salsa We like our fish tacos soft, juicy, and overflowing with luscious chunks of fish and bits of vegetables. If you don’t have time to make the special Cucumber Salsa to go along with these tacos, you can just add chopped cucumbers, chiles, and tomatoes, along with a squirt of lemon or lime juice and some olive oil. Serves 3 1 1/2 pounds wild Alaskan salmon or Pacific halibut fillet* Extra virgin olive oil, for drizzling Salt and freshly ground black pepper, to taste 12 6-inch corn tortillas, warmed 6 lettuce leaves Cucumber Salsa (see recipe below) Lime wedges Avocado chunks, for garnish Radish slices, for garnish On the stovetop, heat a grill pan over medium-high heat or 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. *According to the Monterey Bay Aquarium Seafood Watch program, when it comes to sustainable seafood, wild Alaskan salmon and Pacific halibut are a “Best” choice. For more info about sustainable seafood and the Monterey Bay Aquarium Seafood Watch program, go to www.seafoodwatch.org Cucumber Salsa Makes 3 cups 4 pickling cucumbers, diced 1/2 small red onion, diced 1/2 bunch (1/3 cup) cilantro, chopped 1 small tomato, seeded and diced 3 tablespoons freshly squeezed lime juice 3 tablespoons freshly squeezed orange juice 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 serrano chiles, stemmed and sliced in thin rounds Place all the ingredients in a bowl, combine well and let stand, covered, for at least 30 minutes. You can store this salsa in the refrigerator up to 48 hours. |
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