Preheat grill to 350° to 400° (medium-high). Grill pepper, covered with grill lid, 3-4 minutes or until pepper looks blistered, turning once. Place pepper in a larger ziplock; seal and let stand 10 minutes to loosen skins. Peel pepper; remove and discard seeds. Coarsely chop.
Combine pepper, cuke, next 4 ingredients, 2 tbsp lime juice and 2 tbsp olive oil in a bowl. Whisk together seafood seasoning and remaining 1 tbsp lime juice and 2 tbsp olive oil in a large shallow dish; add fish, turning to coat. Cover or seal and chill 5 minutes, turning once. Remove fish from marinade, discard marinade.
Grill fish, covered with grill lid, 3-4 minutes on each side or just until fish begins to flake when poked with top of a sharp knife and is opaque in the center. Cool 5 minutes. Flake fish into bite-sized pieces.
Serve fish and salsa in warm tortillas with lime wedges.
Originally Submitted
7/1/2012
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