Grilled Fish Tacos

I know, I know, another recipe. Some day my life and pictures of my kids will dominate this site again. Until then, enjoy this great taste of summer. Sorry, no picture. It would just be a tortilla anyway.

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.