The first thing you need to do is select a good, sturdy fish. Ahi tuna is good, so is swordfish, pretty much anything that chunks well. I'm coming up with new cooking lingo, chunks will soon sweep the nation. Get about a pound of that.
Other things you will need. Spinach tortillas. 3 to 4 avocados. 4 limes. Cumin. Olive oil. Garlic. Lettuce or spinach. Jalapenos. Tomato. Onion.
Get your self a marinatin' dish. Throw in a enough olive oil to coat your fish, combine with a teaspoon of cumin, the juice of 3 limes, and a few minced cloves of garlic. Let the fish soak it up for about 10 minutes while you're chopping the other stuff.
Dice the avocado and jalapenos and place in a mixing bowl. Add teaspoon of cumin yet again, a couple more minced cloves of garlic, and the juice of the remaining lime. Mix it all up until it is evenly distributed. If it is a little dry at this point drop in a dab of olive oil.
If you are anything like me then you hate tomatoes and onions, but chances are you are like most people and you love it. Dice those up and mix in a separate bowl on the off chance I'm dining with you and would want to avoid it. This can go into you're avocado filling mix, but I think it layers better separately anyway.
Throw you're marinated fish on a grill that is as hot as it goes and cook for a few minutes on each side until it looks done, but before you dry it out. Let it sit for a few minutes so the juices can settle. Cut in to strips or "chunk" it as I like to do. I'll actually just rip it into bite sized pieces.
Let the tortilla sit on the grill for a few seconds on each side if you are using something bigger than the George Foreman I usually use. Set a bed of lettuce/spinach on your tortilla throw in the fish chunks and your desired filling. You will be happy with this taste wise and its got lots of healthy ingredients. I like to have some white wine with this. I've made it a million times and it always tastes good.
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