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 ==
# Dice fish into ⅜-inch cubes; cover with lime juice.
# Refrigerate, tightly covered, for 6 hours or overnight.
=== Just before service ===
# Cut avocado and papaya into ⅜-inch cubes; reserve.
# Drain fish; discard lime juice.
# Stir into fish the red onion, coconut, jalapeño 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 ¼ cup ceviche.
# For thick tortillas, fill each with ¼ cup ceviche.
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Category:Taco Recipes
Category:Coconut Recipes
Category:Corn Recipes
Category:Halibut Recipes
Category:Hass avocado Recipes
Category:Jalapeno pepper Recipes
Category:Lime juice Recipes
Category:Papaya Recipes
Category:Red onion Recipes