Fish Tacos with Two Salsas

Ingredients

• 0.5 cup cucumber peeled seeded chopped
• 0.5 teaspoon olive oil extravirgin
• 1 teaspoon olive oil extravirgin
• 4 10-inch flour tortillas ()
• 0.3 cup cilantro leaves fresh chopped
• 2  garlic cloves minced
• 0.3 cup green onions chopped
• 0.3 teaspoon ground cumin seed 
• 0.5 teaspoon habanero pepper minced
• 24 ounce pacific halibut filets 
• 2 tablespoons jalapeno minced
• 1 tablespoon juice of lime fresh
• 2 tablespoons juice of lime 
• 0.3 cup cup heavy whipping cream sour reduced-fat
• 1 cup mangos peeled chopped
• 2 teaspoons olive oil 
• 0.5 cup and orange cherry tomatoes yellow seeded chopped ( 1 medium)
• 1 tablespoon parsley chopped
• 1 cup cabbage shredded red
• 0.3 cup onion red finely chopped
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 1 cup tomatoes seeded chopped ( 2 medium)

Equipment

• bowl
• grill
• ziploc bags

Directions

1. To prepare tomato salsa, combine first 8 ingredients in a small bowl; cover and chill at least 1 hour.
2. To prepare mango salsa, combine mango and next 7 ingredients (through 1/8 teaspoon salt) in a small bowl. Cover and chill at least 1 hour.
3. Prepare grill.
4. To prepare fish, combine 2 tablespoons lime juice, 2 teaspoons olive oil, cumin, and garlic in a large zip-top plastic bag.
5. Add fish to bag; seal. Marinate 15 minutes, turning once.
6. Remove fish from bag; discard marinade.
7. Sprinkle both sides of fish evenly with 1/4 teaspoon salt.
8. Place fish on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or desired degree of doneness. Flake fish into large chunks.
9. To prepare tacos, place tortillas on grill rack coated with cooking spray; grill 10 seconds on each side. Divide fish and cabbage evenly over one half of each tortilla; top each tortilla with salsa and 1 tablespoon sour cream. Fold tortillas in half.
10. Serve with lime wedges, if desired.