Mahimahi BLT

Ingredients

• Salsa:
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 2 cups coarsely chopped tomato
• 1/4 cup finely chopped red bell pepper
• 1 1/2 teaspoons minced seeded habanero pepper
• 1/4 teaspoon salt
• Tacos:
• 1 pound mahimahi or other firm white fish fillets
• 1 onion, cut into 1/4-inch-thick slices
• 2 tablespoons olive oil
• 2 teaspoons guajillo chile powder
• 1/2 teaspoon salt
• 2 cups shredded Boston lettuce
• 8 corn tortillas
• 2 cups chopped seeded tomato
• 2 bacon slices, cooked and crumbled

Preparation

1. 1. Preheat broiler.
2. 2. To prepare salsa, heat 1 tablespoon oil in a small skillet over medium heat. Add chopped onion to pan; cook 3 minutes or until slightly softened. Add garlic; sauté 30 seconds. Stir in tomato; bring to a boil and cook 2 minutes. Place tomato mixture in a blender; pulse 10 times or until almost smooth. Combine tomato mixture, bell pepper, habanero, and 1/4 teaspoon salt in a small bowl; cover and keep warm.
3. 3. To prepare tacos, place fish fillets and onion slices on a broiler pan. Brush both sides of fish and onion evenly with 2 tablespoons olive oil. Sprinkle fish and onion evenly with chile powder and 1/2 teaspoon salt. Broil 4 minutes; carefully turn fish. Broil 4 minutes. Remove from oven; flake fish with a fork.
4. 4. Place 1/4 cup shredded lettuce on each tortilla. Top each tortilla evenly with fish, onion slices, 1/4 cup chopped tomato, and crumbled bacon. Spoon about 2 1/2 tablespoons salsa on top of each taco.