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Grilled Fish Fajitas

1 lb fish fillets (cod, haddock, salmon)
1/4 c lime juice
2 T veg oil
1 clove garlic
1/4 t hot pepper flakes
pinch dried oregano
4 flour tortillas
1/3 c plain yogurt
fresh cilantro sprigs

1 tomato, peeled seeded and diced.
1/4 c chopped red onion
1 T chopped fresh cilantro
1 T fresh/ pickled jalapeno pepper
1 T lime juice
pinch granulated sugar
Salt and Pepper

1 ripe avocado
1/4 c. chopped red onion
2 T lime juice
1 T chopped fresh cilantro
1 T minced jalapeno
1/4 t salt
pinch cumin

Pat fillets very dry with paper towel; set aside. In a shallow
non-metallic dish just large enough to hold fillets in single layer,
combine lime juice, oil, garlic, hot pepper flakes and oregano.
Add fish, turning to coat on both sides. Refrigerate, covered, 1
hour, turning fish occasionally. (Do not marinate longer or fish
will disintegrate).

Remove fish from marinade; brush lightly with oil if not using wire
basket. Cook over med. Heat 10 min/inch of thickness or until fish
flakes with a fork, turning only the thickest pieces of fish. With
oiled spatula remove fish to cutting board; flake into large pieces.

While fish is cooking, place tortillas on edge of grill until warm,
turning often. Divide tortillas among 4 plates, and top evenly
with fish. Add a spoonful of salsa, guac and yogurt. Fold up each
tortilla and spoon a little more guac over, garnishing with a sprig
of cilantro.

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