Red Snapper Soft Tacos with Tomatillo-Avocado Salsa
Makes 4 servings.

Ingredients

Salsa

• 1 - small green bell pepper
• 4 - medium Tomatillo, husked and rinsed
• 1/2 - cup loosely packed fresh cilantro leaves
• 1/2 - large ripe avocado
• 1 - medium garlic clove
• 2 - teaspoons fresh lime juice
• 1/4 - teaspoon kosher salt
• 1/4 - teaspoon freshly ground black pepper
• Tabasco sauce

• 1 - Romaine lettuce heart
• 4 - skinless red snapper fillets, about 6 ounces each
• Vegetable oil
• 1 - teaspoon ancho chile powder
• 1/2 - teaspoon kosher salt
• 8 to 10 - flour tortillas (10 inches)

Directions

1. Grill the bell pepper for 10 to 12 minutes (turning every 3 to 5 minutes) or until the skin is black and blistered. 
2. Remove from the grill and place in a paper bag. Close the bag tightly. 
3. Let stand for 10 to 15 minutes to steam off the skins. 
4. Remove the pepper from the bag and peel away the charred skin. 
5. Cut off the top and remove the seeds. Set aside.
6. Grill the Tomatillos for 4 to 6 minutes (turning occasionally) or until they well marked and beginning to collapse. 
7. In a food processor, put in the Tomatillos and the bell pepper. Process for a few seconds. 
8. Add the cilantro, avocado, garlic, lime juice, salt, black pepper, and Tabasco. 
9. Process until well blended but still a bit chunky. Set aside in a bowl.
10. Clean, core, and cut the lettuce into thin, crosswise slices and put into a bowl. 
11. Lightly brush or spray both sides of the fish fillets with vegetable oil and season with the ancho chile powder and salt. 
12. Grill for 3 to 4 minutes (turning once halfway through grilling time) or until the fish begins to flake. Remove from the grill. 
13. Separate into large flakes with two forks and put into a bowl. 
14. Heat the tortillas for about 30 seconds, without turning. 
15. To keep warm, wrap in a kitchen towel. 
16. Pile the lettuce and fish on the warm tortillas and top with the salsa.