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Ingredients

• 1 tablespoon olive oil
• 4 limes, halved and divided
• 5 cloves garlic, minced and divided
• 2 teaspoons ground cumin, divided
• 1 ½ pounds swordfish or tuna (or your fish of choice)
• 1 ripe avocado, peeled pitted and diced
• 1/4 red onion, minced
• 2 jalapeno peppers, seeded and minced
• 2 tablespoons (or more) chopped cilantro
• 8 6-inch flour tortillas (I used corn tortillas)
• 8 lettuce leaves

Description

Tangy Avocado Salsa And Grilled Fish In A Warm Tortilla Make For A Much Healthier Fish Taco Than The Usual Restaurant Variety. This Recipe Is Based On One From Bill Phillips Eating…

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