Poblano Fish Tacos

Tried these tonight. I'm trying all different types of fish to develop a taste for it so we can eat our 1 to 2 fish meals each week.  It's going pretty well so far. Grouper definitely has a fishier taste than tilapia though.  

1 large poblano pepper
1/2 English cucumber, coarsely chopped
1 cup grape tomatoes, quartered
2 Tbsp. chopped red onion
1 garlic clove, minced
1/2 tsp salt
3 tbsp fresh lime juice, divided
4 tbsp olive oil, divided
1 tbsp mango-lime seafood seasoning (or any citrus seafood seasoning)
1 1/2 lb. grouper or other firm white fish fillets
12 (6 inch) corn tortillas, warmed
Lime wedges

Preheat grill to 350 to 400 degrees. Grill pepper, covered with grill lid, 3 to 4 minutes or until pepper looks blistered, turning once.  Place pepper in a large zip-loc freezer bag; seal and let stand 10 minutes to loosen skin.  Peel pepper; remove and discard seeds. Coarsely chop.  Meanwhile, combine cucumber, tomatoes, onion, garlic, salt, 1 tbsp lime juice and 2 tbsp olive oil in a bowl. Add the chopped pepper.  Whisk together seafood seasoning and remaining lime juice and olive oil in a large shallow dish or zip-loc bag; add fish, turning to coat.  Cover or seal, and chill for 5 minutes, turning once.  Remove fish from marinade and toss marinade.  Grill fish, covered with lid, 3 to 4 minutes on each side or until fish begins to flake and is opaque in center.  Cool for 5 minutes.  Flake fish into chunks.  Serve fish and salsa in warm tortillas with lime wedges.

(Southern Living, June 2011)