Instructions: For the Fish Marinade: Mix everything together and marinate the fish for about an hour before cooking. The lime juice will help firm up the fish and help keep it from breaking up when you wrap it in the taco. While the fish is marinating, prepare the other items you want to use to finish the dish.

For the Fresh Salsa: Put everything into a food processor and pulse until all of the ingredients appear to be finely chopped. Set aside and refrigerate.

Preheat your grill to high. Place the fish in a foil "boat" with the top open, so the smoke can penetrate and flavor the fish. Cook for about 10 minutes, testing the fish for doneness.

While the fish is cooking, very lightly brush the taco shells with olive oil and warm them quickly over the fire. You want to toast them slightly, but not to the point of becoming brittle. If you have a warming rack, thats the place to do it.

When the fish is done, put everything on platters and let people serve themselves.

This recipe yields 12 tacos.

Comments: Grilled fish tacos using fresh ingredients and low fat, whole wheat tortillas are a great way to get that "south of the border" taste and still be able to knock off some of the calories. Any firm white fleshed fish will work - Sea Bass and Halibut work particularly well. Their flesh is firm enough to hold together when you wrap it inside of a tortilla, and the taste is fabulous. Also included is a recipe for fresh salsa that not only goes great with fish tacos, but also makes a wonderful dipping sauce for tortilla chips.

Yield: 12 tacos

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