Ingredients

• For marinade:
• 3 tbsp fresh lime juice
• 2 tbsp vegetable oil
• 1 tbsp minced garlic
• 1 tsp cumin
• 1 tsp kosher salt
• 1/4 tsp crushed red pepper flakes
• 4 skinless red snapper or tilapia filets, about 6 oz each (may use haddock, but need to increase marinade time to 2-3 hours)
• For the salsa:
• 1 lb plum tomatoes
• 1 med avocado, finely diced
• 1/2 cup canned black beans, rinsed and fully drained
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 tbsp vegetable oil
• 1 tbsp minced fresh jalapeño with seeds (we usually skip)
• 1 tsp minced garlic
• 1/2 tsp kosher salt
• Vegetable oil
• Flour or corn tortillas (10 in)
• 1/2 head romaine lettuce, shredded

Directions

1. For the marinade: in a medium bowl, whisk together the marinade ingredients.

2. Place the filets in a large ziplock and pour in marinade. Press air out of bag and seal. Refrigerate for 30 min.

3. To make the salsa: in a medium bowl, combine the salsa ingredients. Season with more salt and lime juice, if desired.

4. Remove the filets from the bag and discard the marinade. Lightly brush filets with vegetable oil. Grill over direct high heat until fish begins to flake, 3-4 minutes, turning halfway through grilling time. Remove from the grill and separate into large flakes with 2 forks.

5. Heat tortillas on grill or in skillet over the stove for about 1 min without turning. Wrap in kitchen towel to keep warm.

6. Serve with shredded lettuce and salsa.

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