Preparation / Directions:
Marinate shark or fish fillets (tuna, swordfish, halibut, mahi-mahi, or whatever) in lime juice and salsa picante (as "picante" as you wish) for about 30 minutes.
Grill the fillets on a charcoal, electric, or gas BBQ grill (or a ribbed cast iron "grilling" pan on a stove top), sprinkling both sides with pico de gallo spice* during the grilling.
The grill can be brushed with olive, corn, or peanut oil to keep the fish from sticking. When done, slice the fish into approx. 1/2 inch slices and serve as above.
To be honest, when I suggest fish tacos to visiting friends or relatives from out of the So. Calif. area, I usually get some sort of a response such as "you ain't gonna put no fish on MY taco." But those who try 'em usually like 'em...
BTW -- Have you ever tried fish enchilad
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