Mahimahi Blt

• 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

1. Preheat broiler.
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; saute 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. 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. 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.

salsa, olive oil, onion, garlic, tomato, red bell pepper, pepper, salt, onion, olive oil, guajillo chile powder, salt, boston lettuce, corn tortillas, tomato, bacon

Taken from www.myrecipes.com/recipe/mahimahi-blt (may not work)