California Fish Tacos

Fish:
2 (12 to 14 oz)pieces of firm white fish
1 cup Lawry’s Mesquite with lime juice marinade or other commercial mesquite marinade
juice of 1 lime
Tomatillo Salsa:
3 t. olive oil
1 small red or sweet onion, chopped
1 lb. fresh tomatillos, chopped or 2 cups canned tomatillos
2 cans chipotle chilies, minced
1 T. white vinegar
1 t. dried oregano
½ cup chopped fresh cilantro
salt & pepper to taste
Vegetables:
3 T. olive oil
½ lb. jicama, peeled & cut in matchsticks
1 small red or sweet onion
1 small red pepper, cut in matchsticks
1 small zucchini, cut in matchsticks
1 roasted green chilie,cut in matchsticks
⅓ cup fresh cilantro
Tortillas and lime wedges

1. Prepare the smoker for cooking. Pour marinade over fish, add lime juice, let fish sit at room temperature for 30 minutes.
2. Prepare the salsa.
3. Warm 1½ t. oil in a skillet. Cook onion til softened. Spoon onion into a bowl. Warm 1½ t. oil in same skillet and saute tomatillos til lightly browned. Add to onion bowl. Stir in the chipoltes, vinegar and oregano and refrigerate.
4. Remove fish from marinade and cook until opaque. about 45 to 55 minutes.
5. Remove fish from smoker. Let cool. Flake.
6. Add cilantro and salt & pepper to salsa.
7. Add 3 T. oil to skillet.
8. Add jicama, red onion, red pepper, zucchini and chilies. Saute vegetables till crisp-tender. Stir in ⅓ cup cilantro and heat through.
9. Serve immediately with the tortillas and lime wedges. Spoon some of the fish into tortillas, add veggie mixture, top with salsa and lime juice

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