GRILLED CHIPOTLE FISH TACOS WITH TROPICAL FRUIT AND AVOCADO SALSA

My Cellar

Serves 8

TROPICAL FRUIT AND AVOCADO SALSA:

1 cup (250 ml) finely diced pineapple

1 cup (250 ml) finely diced mango or papaya

2 avocados, pitted, peeled and cut into small dice

¼ cup (60 ml) finely chopped red onion

½ cup (125 ml) chopped cilantro, divided

1 serrano or jalapeño chili pepper, seeded and finely minced

2 tbsp (30 ml) lime juice

FISH TACOS:

salt and freshly ground pepper, to taste

¼ cup (60 ml) canola oil

1 lime, zest and juice

1 chipotle chili in adobe sauce, finely chopped

1 garlic clove, finely minced

1 lb (500 g) white flaky fish fillet such as halibut, snapper or mahi mahi

8 flour tortillas

shredded green cabbage, thinly sliced red onion, chopped green onions, chopped cilantro, sour cream and hot sauce, for garnish

To make TROPICAL FRUIT AND AVOCADO SALSA: In a mixing bowl, combine pineapple, mango or papaya, avocado, red onion, ¼ cup (60 ml) cilantro, serrano or jalapeño chili pepper and lime juice. Gently toss and season with salt and pepper. Cover and refrigerate until ready to serve.
To make FISH TACOS: Grease grill and preheat barbecue to medium-high. In a small bowl, whisk together canola oil, lime zest and juice, chili, garlic and remaining cilantro. Place fish in a medium-sized dish and pour marinade over fish. Marinate 15 to 20 minutes.
Transfer fish to hot grill, flesh-side down. Barbecue for 3 minutes, then turn over for another 2 minutes, or until cooked. Remove and let rest, 5 minutes. Remove skin and flake fish into large pieces.
Grill tortillas for 20 to 30 seconds to warm. Divide flaked fish among the tortillas and top with the garnish ingredients and Tropical Fruit and Avocado Salsa. Serve immediately.