California Fish Tacos

ingredients

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
1/2 cup chopped fresh cilantro
salt & pepper to taste
Vegetables:
3 T. olive oil
1/2 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
1/3 cup fresh cilantro
Tortillas and lime wedges

1
1. Prepare the smoker for cooking. Pour marinade over fish, add lime juice, let fish sit at room temperature for 30 minutes.
2
2. Prepare the salsa.
3
3. Warm 1 1/2 t. oil in a skillet. Cook onion til softened. Spoon onion into a bowl. Warm 1 1/2 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
4. Remove fish from marinade and cook until opaque. about 45 to 55 minutes.
5
5. Remove fish from smoker. Let cool. Flake.
6
6. Add cilantro and salt & pepper to salsa.
7
7. Add 3 T. oil to skillet.
8
8. Add jicama, red onion, red pepper, zucchini and chilies. Saute vegetables till crisp-tender. Stir in 1/3 cup cilantro and heat through.
9
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