Ingredients
2
cups diced tomatoes
1/4
cup diced red onion
1/4
cup fresh cilantro, chopped
2
tablespoons finely chopped jalapeño chile
1/4
teaspoon salt
1
avocado, pitted and peeled
2
tablespoons orange juice
2
tablespoons lime juice
2
cloves garlic
1/4
teaspoon salt
12
oz firm white fish (2 or 3 filets), such as mahi mahi, halibut or cod
1
tablespoon olive oil
1/2
teaspoon salt
8
large romaine lettuce leaves, rib ends removed to create lettuce taco shells
2
cups shredded cabbage
Preparation
Heat charcoal or gas grill.
In medium bowl, toss Pico de Gallo ingredients. Set aside.
In blender, place Avocado Aioli ingredients. Cover; blend until thoroughly combined. Set aside.
Rub fish with olive oil and 1/2 teaspoon salt. Place fish on grill over medium heat (if fish fillets have skin, place skin side down). Cover grill; cook 8 to 12 minutes, turning once, until fish flakes easily with fork. Transfer to plate to cool slightly, then flake fish with fork, removing skin as needed.
To assemble, divide fish, cabbage and pico de gallo evenly between lettuce leaf taco shells. Top with avocado aioli. Serve immediately.
