- 1 small green bell pepper
- 4 medium tomatillos, husked and rinsed
- 1/2 cup loosely packed fresh cilantro leaves and tender stems
- 1/2 large ripe avocado
- 1 medium garlic clove
- 2 teaspoons fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Tabasco® sauce
- 1 romaine lettuce heart
- 4 skinless red snapper fillets, about 170g each
- Vegetable oil
- 1 teaspoon pure chile powder
- 1/2 teaspoon salt
- 8 to 10 flour tortillas (25cm)
- Grill the bell pepper over direct high heat (230°C to 290°C), with the lid closed as much as possible, until the skin is blackened and blistered all over, 12 to 15 minutes, turning occasionally. Place the pepper in a small bowl and cover with plastic wrap to trap the steam. Set aside for at least 10 minutes, then peel the skin from the pepper, discarding the stem and seeds.
- Grill the tomatillos over direct high heat, with the lid closed as much as possible, until they are well marked and beginning to collapse, 4 to 6 minutes, turning occasionally. Put the tomatillos and the bell pepper in the bowl of a food processor and process for a few seconds. Add the remaining salsa ingredients, including Tabasco sauce to taste. Process until well combined but still a bit chunky.
- Clean, core, and cut the lettuce into thin, crosswise slices and put into a medium bowl. Lightly brush or spray both sides of the fillets with oil and season with the chile powder and salt. Grill over direct high heat, with the lid closed as much as possible, just until the fish begins to flake when poked with small, sharp knife, 3 to 4 minutes, turning once. Remove from the grill, separate into large flakes with two forks, and put into a medium bowl.
- Heat the tortillas over direct high heat for about 20 seconds per side. Wrap in a kitchen towel to keep warm. Pile the lettuce and fish on the warm tortillas and top with the salsa.
Prep time: 20 minutes
Grilling time: 16 to 20 minutes