Charred Spiced Bonito Tacos

• 1 pound bonito, mackerel, or yellowfin tuna fillet, cut into 2- by 4- by 1-inch strips, or 1 small whole mackerel
• 2 tablespoons freshly squeezed lime juice, plus more, if necessary
• 1/4 cup olive oil, plus more for oiling grill
• 2 tablespoonschipotle rub
• 2 tablespoons diced radish
• 2 tablespoons very thinly sliced scallion, white and green parts
• charred tomato mint salsa
• 8 small tortillas, heated

1. Light the grill.
2. In a medium-sized, nonreactive bowl, toss the fish with lime juice, 1/4 cup olive oil, and Chipotle Rub.
3. Cover, refrigerate, and let marinate about 1 hour.
4. Oil grill and cook fish over a hot fire until lightly charred and medium-rare (it should still be pink in the middle), about 3 minutes.
5. In a warm bowl (so fish does not cool too much), shred fish.
6. Taste for seasoning and sprinkle with a little more Chipotle Rub and lime juice, if needed.
7. Top with radish and scallion and serve warm with salsa and tortillas.

mackerel, freshly squeezed lime juice, olive oil, rub, radish, very, mint salsa, tortillas

Taken from www.epicurious.com/recipes/food/views/charred-spiced-bonito-tacos-40026 (may not work)