Fish Tacos with Cucumber and Citrus Relish

For dinner on Sunday, we stopped by the store and bought some fresh fish- we went with flounder. The price was relatively low, it was fresh, wild-caught and thin, so easy to cook for my first fish. It turned out well, next time I won’t cook it as long though. I didn’t have the cucumber, chili, or sour cream, so I tweaked it a bit. This made Patrick want to do a spin off of this recipe. Check it out later

Fish Tacos with Cucumber and Citrus Relish (health.com)
Ingredients
3 tbsp olive oil
6 tbsp fresh lime juice, divided
1 tsp ancho chile powder
1 tsp salt, divided
3/4 tsp black pepper, divided
1 1/2 pounds skinless halibut fillets, cut into 6 (4-ounce) pieces
1/2 English cucumber, very thinly sliced
1/2 small red onion, cut into thin strips
2 tbsp fresh orange juice
1 tsp sugar
1/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat sour cream
12 (5-inch) corn tortillas
1 tsp seeded, finely minced serrano chile
1 1/2 cups pico de gallo or salsa

Directions
1. Combine oil, 2 tbsp lime juice, chile powder, 1/2 tsp salt and 1/2 tsp pepper. Toss with fish in a glass dish; chill for 15 minutes.
2. Meanwhile, for relish, stir together cucumber, onion, orange juice, 2 tbsp lime juice, sugar and remaining 1/2 tsp salt and 1/4 tsp pepper in a bowl. Set aside.
3. For crema, combine mayonnaise, sour cream and remaining 2 tbsp lime juice; refrigerate.
4. Prepare grill. Spray with cooking spray and heat to medium-high. Grill fish for 3-4 minutes per side or until just opaque in center. Remove from grill and cool slightly. Warm tortillas on grill for about 20 seconds on each side, then wrap in foil to keep warm.
5. Add serrano chile to relish; spoon 2 tbsp relish into each tortilla. Divide pieces of fish in half and flake each half onto a tortilla. Top with 2 tbsp pico de gallo. Drizzle with 2 tsp crema. Fold tortillas in half; serve.