courtesy of Gail Simmons, Food and Wine, June Issue

Ingredients
3 tablespoons canola oil
2 limes, 1 zested and juiced, 1 quartered lengthwise
1 tablespoon finely chopped cilantro
1 medium shallot, finely chopped
1 lb skinless halibut, salmon or cod
1 mango, diced
1 cucumber, peeled, seeded and diced
3 tablespoons finely chopped mint
1 medium serrano chili, seeded and diced
8 corn tortillas
1 avocado, halved, pitted, peeled and thinly sliced
4 radishes, halved if large, thinly sliced
1 pinch of salt

Method

1. Preheat grill to medium high heat. In a medium dish, combine oil, zest and juice from 1 lime, cilantro and half the shallot. Add fish: turn to coat. Let stand 15 minutes at room temp. Meanwhile, in a bowl, stir together remaining shallot, mango, cucumber, mint, half of the chili and a generous pinch of salt; stir to combine.
2. Remove fish from marinade. Grill flesh side down, 4 minutes, then turn and cook until just cooked through, 3 to 4 minutes more. Transfer fish to plate and let rest, then flake with fork.
3. Grill tortillas 10-15 seconds per side; remove from grill. Divide fish among tortillas; top with salsa, avocado and radishes. Garnish with cilantro and remaining chili, if desired. Served with lime wedges.