Red Snapper Fajitas - cooking recipe

Ingredients

Marinade
3 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 tablespoon minced garlic
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
Fish
4 (6 ounce) skinless red snapper fillets
Salsa
1 lb plum tomato, cored and diced
1 medium avocado, finely diced
1/2 cup canned black beans, rinsed and drained
1/4 cup finely diced red onion
1/4 cup finely chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 tablespoon minced jalapeno pepper
1 teaspoon minced garlic
1/2 teaspoon kosher salt
Remaining Ingredients
8 -10 flour tortillas (10 inches)
1/2 head romaine lettuce

Preparation

Make marinade: in a bowl, whisk the marinade ingredients together.
Put fish fillets in a large plastic zip-lock bag; pour in the marinade.
Press the air out of the bag and seal; turn bag to distribute marinade; refrigerate for 30 minutes.
Make the salsa: in a bowl, combine the salsa ingredients; season with more salt and lime juice, if desired.
Remove fillets from bag; discard marinade.
Lightly brush or spray both sides with vegetable oil.
Grill over direct high heat until fish begins to flake, 3-4 minutes, turning once halfway through grilling time.
Remove from grill; separate into large flakes with two forks.
Heat tortillas over direct high heat for about 30 seconds without turning; wrap in a kitchen towel to keep warm.
Clean, core, and cut the lettuce into crosswise slices.
Let each person assemble their own fajitas, piling the lettuce and fish on the warm tortillas and topping with the salsa.