INGREDIENTS
- 1 TBSP Olive Oil
- 4 Limes, Halved, Divided
- 5 Cloves Garlic, Minced, Divided
- 2 TSP Ground Cumin, Divided
- 4 Portions Swordfish or Tuna
- (about 1 1/2 pounds)
- 1 Ripe Avocado, Peeled, Pitted and Diced
- 1/4 Red Onion
- 2 Jalapeños, Seeded and Minced
- 2 TBSP Cilantro, Chopped
- 8 Flour Tortillas (6-inch)
- 8 Lettuce Leaves
DIRECTIONS
- 11. Preheat grill to medium.
- 22. Combine olive oil, juice of 3 limes, 4 garlic cloves and 1 TSP cumin in a shallow bowl or pie plate. Then add fish to this marinade and let it soak up the flavors for 15 minutes at room temperature, turning once after about 7 minutes.
- 33. While fish is marinating, in a separate small mixing bowl, stir together the remaining lime juice, garlic and cumin with diced avocado, onion, jalapeños and cilantro.
- 44. Place marinated fish on hot grill and cook for approximately 5 minutes, turn and grill for approximately 5 more minutes, until opaque throughout. Place cooked fish on a cutting board, let it cool slightly, then slice into thin strips.
- 55. While the grill is still hot, place tortillas directly on it and grill them for about 30 seconds on each side.
- 66. Place two tortillas on each plate. Put a lettuce leaf in each tortilla, fill with a portion of grilled, sliced fish, and top with tangy avocado salsa. Fold the tortillas over, serve and enjoy!
Source: Eating for Life
