From Chef Rocky Barnette

1½ pounds wreckfish fillet                                                                 $11.95
6 limes, cut into quarters, center length of pith sliced out                      $  1.00
2 ripe avocadoes, cut in half, pit removed, peeled and sliced                  $  1.50
1 medium sweet onion, finely diced                                                     $    .44
2 jalapeños, seeded and finely diced                                                    $    .25
1 bunch cilantro, chopped, reserve 12 sprigs for taco garnish                  $    .99
4 oz extra virgin olive oil                                                                     $    .82
1 teaspoon cumin                                                                              $    .04
12 white corn tortillas                                                                         $    .49
½ pound dry pinto beans                                                                    $    .95
1 can ranchera sauce                                                                          $    .89
1 cup quinoa                                                                                      $  3.12
2 cups water
Kosher salt and fresh-ground black pepper to taste
                                                                                              Total   $ 22.44

Rinse beans and soak overnight.  Drain, rinse and cover with fresh water and simmer for 3-4 hours until tender.  Season with salt and pepper.
Combine quinoa with water and bring to a boil.  Cover and simmer for 20 minutes.  Remove from heat and let rest for 5 minutes, then fluff.
Preheat charcoal, grill or grill pan.
Combine onions, jalapeños and chopped cilantro.  Add 2 oz olive oil and 4-6 lime wedges’ worth of juice.  Season with salt and pepper to taste.
Season each side of wreckfish fillets with salt, pepper and cumin.  Brush with olive oil.
Combine ranchera sauce with beans and adjust seasoning with salt and pepper.
Grill wreckfish on each side for 4-5 minutes until firm and cooked to your liking. 
Remove from the grill and break the fish up into pieces.  Squeeze 3-4 lime wedges over the fish and toss to coat evenly.
Warm tortillas on each side using the grill.
Place a couple slices of avocado in the center of the tortillas and two spoonfuls of wreckfish on top of that.  Spoon onion mixture over the shrimp and top with cilantro sprigs.  Serve with lime wedges.

Serves 4.