Poblano Fish Tacos (2 of 5)
Poblano Fish Tacos(2 of 5)
Ingredients
- 1 large poblano pepper
- 1/2 cucumber, chopped
- 1 cup grape tomatoes, quartered
- 2 tablespoons red onion, chopped
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 3 tablespoons fresh lime juice, divided
- 4 tablespoons olive oil, divided
- 1 tablespoon mango-lime seafood seasoning
- 1 1/2 pounds grouper or other firm white fish fillets
- 12 fajita-size corn tortillas, warmed
- Lime wedges
Preparation
1. Preheat grill to about 350° F. Grill pepper, covered with grill lid, 3 to 4 minutes or until pepper looks blistered, turning once. Place pepper in a large zip-top plastic freezer bag; seal and let stand 10 minutes.
2. Peel pepper; remove and discard seeds. Coarsely chop.
3. Combine pepper, cucumber, next 4 ingredients, 2 tbsp. lime juice, and 2 tbsp. olive oil in a bowl.
4. Whisk together seafood seasoning and remaining 1 Tbsp. lime juice, and 2 Tbsp. olive oil in a large shallow dish or zip-top plastic freezer bag; add fish, and coat both sides.
5. Cover or seal, and chill about 5 minutes. Remove fish from marinade, discarding marinade.
6. Grill fish, covered with grill lid, 3 to 4 minutes on each side or just until fish begins to flake when poked with the tip of a sharp knife and is opaque in center. Cool. Flake fish into bite-size pieces.