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1
Preheat the grill to medium-high heat.
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2
Cut the fish into 1-inch strips and season with salt and pepper.
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3
Sprinkle with lime juice.
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4
With a rag or paper towel, grease the grill with oil to prevent sticking.
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5
Place fish on grill gently; and cook for 3 minutes on each side, turning carefully with tongs.
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6
On the cooler outer edges of the grill place the tortillas to warm them.
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7
Transfer the warmed tortillas to a plate or a wide shallow bowl lined with a clean kitchen towel.
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8
Fold the edges of the towel over tortillas to keep them warm.
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9
To assemble, divide the fish among tortillas and top with salsa verde and avocado slices.
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10
Squeeze lime juice over the avocado and roll up the tortillas.
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11
Recipe courtesy Bobby Deen
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12
Remove papery husks from tomatillos and rinse well.
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13
Cut in half and place cut side down on a foil-lined baking sheet.
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14
Place under a broiler for about 5 to 7 minutes to lightly blacken the skin.
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15
Place tomatillos, lime juice, onions, cilantro, jalapeno peppers and sugar in a food processor or blender and pulse until all ingredients are finely chopped and mixed.
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16
Season, to taste, with salt and pepper.
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17
Refrigerate until ready to use.
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18
Serve with chips or as a salsa accompaniment to Mexican dishes.
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19
Ease of Preparation: Easy
