- Portion size 4 servings
# Red Onion & Jalapeno Pickle:
MethodCut each fillet in half crosswise. Mix together salt, cumin and pepper; sprinkle over both sides. Brush with oil. Grill, covered and flat side down over medium-high heat, turning once, until fish flakes easily, 6 to 8 minutes.
Red Onion & Jalapeno Pickle
Mix together cider vinegar, jalapenos, lime juice, vinegar, salt and sugar. Let stand for 20 minutes or, refrigerated, up to 8 hours.
For each serving, divide each portion of fish and place in warm tortillas. Top with Red Onion & Jalapeno Pickle and avocado slice; garnish with lime wedges.