Instructions: Rinse albacore with cold water; pat dry with paper towels. Cut albacore into 1 1/2-inch cubes; set aside.

Combine remaining ingredients except lime rind. Pour over albacore and marinate in refrigerator for a minimum of 30 minutes, turning once to recoat albacore.

Using metal or bamboo skewers, make kebabs dividing albacore into 4 equal servings reserving marinade.

Place kebabs on well-greased grate 5 to 6 inches from hot briquettes. Cook 3 to 4 minutes, turning once. Baste frequently with reserved marinade. Do not overcook! Albacore should be pink in center when removed from heat.

Sprinkle with lime rind just before serving.

This recipe yields 4 servings.

Comments:
This recipe gives albacore a distinctive Tex-Mex flavor from a marinade containing a minimal amount of oil; while a little oil is needed to prevent sticking on the grill, these kebabs shatter any misconceptions that Tex-Mex cookery has to be fattening! Serve with rice, tortillas, low- or no-fat black beans and a ration of your favorite white cheese.

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