Island Ceviche Tacos

Ingredients

 * 1½ pounds firm textured fish fillets, such as halibut
 * 1¼ cups fresh lime juice
 * 3 pounds California avocados
 * 6 papayas, 1 pound each
 * 2 cups finely diced red onion
 * 1 cup sweetened flaked coconut
 * 3 tbsp finely chopped jalapeño pepper
 * ½ tbsp salt
 * 3 tbsp olive oil
 * 48 thin corn tortillas (24 thick tortillas)

Directions

 * 1) Dice fish into ⅜-inch cubes; cover with lime juice.
 * 2) Refrigerate, tightly covered, for 6 hours or overnight.

Just before service

 * 1) Cut avocado and papaya into ⅜-inch cubes; reserve.
 * 2) Drain fish; discard lime juice.
 * 3) Stir into fish the red onion, coconut, jalapeño and salt.
 * 4) Stir in olive oil.
 * 5) Gently fold in avocado and papaya.

Per order

 * 1) Steam heat 2 thin or 1 thick tortilla to soften.
 * 2) For thin tortillas, stack 2 together, then fill with ¼ cup ceviche.
 * 3) For thick tortillas, fill each with ¼ cup ceviche.