This recipe is courtesy of Spencer’s by the Sea Restaurant, The Reach, A Waldorf Astoria Resort
Proceed to the grill and ensure the cooking area is cleaned. Spray cooking surface with cooking spray. Use medium-high heat. Cook the marinated fish to a medium to medium-well doneness (just cooked through). Set aside to rest. Clean the cooking surface and warm the tortillas on each side 10-15 seconds.
Repeat the same process with the key limes.
After the fish has had a few moments to rest, flake the fish into medium-large pieces and place along the diameter of the warmed tortillas. Atop the flaked fish place equal amounts of goat cheese guacamole followed by tomato-avocado and watermelon radish salsa.Fold into a taco a shape and serve with the halved key limes on the side. For extra spice, serve with your favorite hot sauce.
Combine all above ingredients in a bowl, mix well.
Marinate the fish for a minimum 20 minutes making sure all portions are evenly coated.
For extra intensity of spice flavor, substitute your favorite hot dry spice blend and/or add in your favorite hot sauce.
To roast the chile, place on high heat grill or above a gas flame to char the outside skin to a dark brown almost black color all around.
Place in a bowl and cover with plastic wrap until cool.
When cool enough to handle remove the outer charred skin as well as the seeds inside.
Place the roasted chile along with all the above ingredients in a food processor, puree until smooth (If needed, half and half maybe used to thin the puree to achieve desired consistency).
Season to taste.
Chill in refrigerator for at least 30 minutes before serving to allow flavors to combine.
Thoroughly combine all the ingredients in a mixing bowl.
Season to taste.
Chill in the refrigerator for at least thirty minutes before serving to allow the flavors to combine.
To adjust spice intensity add or take away the serrano or jalapeno chiles and/or add your favorite hot sauce.