Poblano Fish Tacos

Ingredients

• 12 6-inch corn tortillas warmed ()
• 0.5  cucumber english coarsely chopped
• 1  garlic clove minced
• 1 cup grape tomatoes quartered
• 1.5 pounds fish fillet white firm
• 3 tablespoons juice of lime fresh divided
• 6 servings lime wedges 
• 4 tablespoons olive oil divided
• 1 large poblano pepper 
• 2 tablespoons onion red chopped
• 0.5 teaspoon salt 
• 1 tablespoon seafood seasoning 

Equipment

• bowl
• knife
• whisk
• grill

Directions

1. Preheat grill to 350 to 400 (medium-high) heat. Grill pepper, covered with grill lid, 3 to 4 minutes or until pepper looks blistered, turning once.
2. Place pepper in a large zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skins. Peel pepper; remove and discard seeds. Coarsely chop.
3. Combine pepper, cucumber, next 4 ingredients, 2 Tbsp. lime juice, and 2 Tbsp. olive oil in a bowl.
4. Whisk together seafood seasoning and remaining 1 Tbsp. lime juice, and 2 Tbsp. olive oil in a large shallow dish or zip-top plastic freezer bag; add fish, turning to coat. Cover or seal, and chill 5 minutes, turning once.
5. Remove fish from marinade, discarding marinade.
6. Grill fish, covered with grill lid, 3 to 4 minutes on each side or just until fish begins to flake when poked with the tip of a sharp knife and is opaque in center. Cool 5 minutes. Flake fish into bite-size pieces.
7. Serve fish and salsa in warm tortillas with lime wedges.
8. Note: We tested with Weber Mango Lime Seafood Seasoning.