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.