Island Ceviche Tacos

Ingredients

 * 1 ½ Pounds Firm textured fish fillets, such as halibut
 * 1 ¼ 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 jalapeno pepper
 * ½ Tbsp Salt
 * 3 Tbsp Olive Oil
 * 48 Thin corn tortillas (24 thick tortillas)

Directions
METHOD

Dice fish into 3/8-inch cubes; cover with lime juice.

Refrigerate, tightly covered, for 6 hours or overnight.

JUST BEFORE SERVICE

Cut avocado and papaya into 3/8-inch cubes; reserve. Drain fish; discard lime juice. Stir into fish the red onion, coconut, jalapeno and salt. Stir in olive oil. Gently fold in avocado and papaya.

PER ORDER

Steam heat 2 thin or 1 thick tortilla to soften. For thin tortillas, stack 2 together, then fill with 1/4 cup ceviche. For thick tortillas, fill each with 1/4 cup ceviche.