- 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
- Light the grill. In a medium-sized, nonreactive bowl, toss the fish with lime juice, 1/4 cup olive oil, and Chipotle Rub. Cover, refrigerate, and let marinate about 1 hour. 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.
- In a warm bowl (so fish does not cool too much), shred fish. Taste for seasoning and sprinkle with a little more Chipotle Rub and lime juice, if needed. Top with radish and scallion and serve warm with salsa and tortillas.