INGREDIENTS
3/4 cup
Cilantro, leaves
1/2
Hass avocado
1
Jalapeno, roasted
1
Lime, Juice of
2
Limes
3/4 cup
Onion
2
Poblano chiles, roasted
4
slices Tomato, ripe
1 1/4 tsp
Kosher salt
1/2 tsp
White pepper, freshly ground
3/8 cup
Olive oil
8
White or yellow corn tortillas, fresh
3 tbsp
Water
1 pound amberjack fillet (or other mild, flaky fish)