GRILLED FISH TACOS

Ingredients

• 1/4 cup canola oil
• 1/4 cup fresh lime juice
• 5 cilantro stems (leaves removed)
• 4 firm-fleshed white fish fillets (about 6 oz/175 g each)
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 2 tbsp chopped fresh cilantro
• 2 tsp grated lime peel
• 6 flour tortillas (8 inch)
• Guacamole with Cilantro*
• Patio Pico de Gallo*

Directions

1. To prepare marinade, combine oil, lime juice and cilantro stems in a large heavy zip-lock plastic bag. Add fish and squeeze bag to coat fish with marinade; seal bag. Let stand for 20 minutes.
2. Meanwhile, preheat natural gas barbecue on high heat for 10 - 15 minutes.
3. Remove fish from marinade; discard marinade and cilantro stems. Sprinkle fish with salt and pepper.
4. Grill fish until fish flakes easily with a fork, about 2 - 3 minutes per side. Transfer fish to a cutting board. When cool enough to handle, flake fish into large chunks.
5. Transfer fish to a serving dish. Add chopped cilantro and lime peel; stir to combine. Place fish mixture on one side of each tortilla, dividing equally. Top with Guacamole with Cilantro and Patio Pico de Gallo. Fold tortillas in half.