Serves 4 / This meal provides a delicious and satisfying balance of protein, fat, and carbohydrate, is relatively simple to prepare, and makes a great summer meal. Because corn tortillas tend to tear more easily than flour tortillas, if you like, use two layered tortillas per taco.

2 tablespoons fresh lime juice
1 tablespoon olive oil
1 clove garlic, minced
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 pound halibut fillet

Papaya-Cucumber Salsa
2 cups peeled and chopped fresh papaya
1 cup peeled, seeded, and chopped cucumber
2/3 cup chopped red onion
1 tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon sea salt
1 jalapeño pepper, seeded and minced

8 6-inch corn tortillas
2 cups shredded cabbage
Cilantro sprigs, for garnish

1. Combine lime juice, olive oil, garlic, salt, and pepper in shallow glass baking dish or zip-top bag. Add fish, skin side up. Marinate in refrigerator for at least 30 minutes but no longer than 3 hours.

2. Toss all salsa ingredients together in a medium bowl.

3. Preheat grill. Remove fish from marinade and grill over medium-high heat for about 10 minutes, turning once, until opaque throughout. Slice fish into large pieces.

4. Top each tortilla with fish, cabbage, and salsa. Garnish with additional cilantro, if desired.

Source: James Rouse, ND.