Fish Fajitas with Spicy Salsa Verde

Ingredients

• 1  avocado sliced
• 0.5 cup cilantro leaves 
• 8 8-inch flour tortillas ()
• 2  jalapeño peppers stemmed seeded chopped
• 1  lime fresh
• 1 tablespoon juice of lime fresh
• 1.5 pounds mahi-mahi skinless
• 1 tablespoon olive oil 
• 8 servings sal and pepper black freshly ground
• 8 servings sea salt and pepper black freshly ground
• 0.3 teaspoon sugar 
• 1.5 pound tomatillos 
• 0.5 cup onion white finely chopped

Equipment

• bowl
• paper towels
• grill
• kitchen towels
• tongs

Directions

1. Preheat the grill to medium-high heat.
2. Cut the fish into 1-inch strips and season with salt and pepper.
3. Sprinkle with lime juice.
4. With a rag or paper towel, grease the grill with oil to prevent sticking.
5. Place fish on grill gently; and cook for 3 minutes on each side, turning carefully with tongs.
6. On the cooler outer edges of the grill place the tortillas to warm them.
7. Transfer the warmed tortillas to a plate or a wide shallow bowl lined with a clean kitchen towel. Fold the edges of the towel over tortillas to keep them warm.
8. To assemble, divide the fish among tortillas and top with salsa verde and avocado slices. Squeeze lime juice over the avocado and roll up the tortillas.