By Mary Sue Milliken, Susan Feniger, Helene Siegel, Cesare Casella, Jack Bishop, Tom Lacalamita, Heather Dismore, Martin Yan, Dede Wilson, Joan H. Moravek, Kristin Eddy

Fish tacos should be soft, juicy, and overflowing with luscious chunks of fish and bits of vegetables. If you don’t have time to make the special Cucumber Salsa, you can add chopped cucumbers, chiles, and tomatoes, along with a squirt of lemon or lime juice and some olive oil.

[Credit: ©iStockphoto.com/TheCrimsonMonkey]

Credit: ©iStockphoto.com/TheCrimsonMonkey

Preparation time: 10 minutes, plus 50 minutes for the Cucumber Salsa

Yield: 3 servings

1-1⁄2 pounds salmon, snapper, bass, or halibut fillet

Extra-virgin olive oil for drizzling

Salt and pepper to taste

Twelve 6-inch corn tortillas, warmed

6 lettuce leaves

Cucumber Salsa (see the following recipe)

Lime wedges for squeezing

Garnishes: Avocado, radish slices

  1. Prepare a medium-hot fire in a charcoal or gas grill.

  2. Drizzle the fish with olive oil, season with salt and pepper, and grill until barely done, for 2 to 5 minutes per side, depending on the thickness.

    Remove the fish from the grill, let cool slightly, and then pull apart into large flakes.

  3. Place the tortillas on a work surface. Line each with a piece of lettuce and top with chunks of fish.

    Top each with a generous spoonful of Cucumber Salsa, a squirt of lime, and a drizzle of olive oil. Garnish with avocado and radishes and serve.

Cucumber Salsa

[Credit: ©iStockphoto.com/Creativeye99]

Credit: ©iStockphoto.com/Creativeye99

Preparation time: 20 minutes, plus 30 minutes for marinating

Yield: 3 cups

4 pickling cucumbers, diced

1⁄2 small red onion, diced

1⁄2 bunch cilantro, chopped (1⁄2 cup)

1 small tomato, seeded and diced

3 tablespoons freshly squeezed lime juice

3 tablespoons freshly squeezed orange juice

2 teaspoons salt

1⁄2 teaspoon pepper

2 serrano chiles, stemmed and sliced in thin rounds

  1. Place all the ingredients in a bowl, combine well, and let stand, covered, for at least 30 minutes.

  2. Store in the refrigerator for up to 48 hours.

You don’t have to start this recipe with uncooked fish. Tacos are a terrific way to use leftover fish. Just warm the fish first and then pull the flesh apart into large flakes.