Ingredients
1 pound fresh halibut fillets, cut into small pieces
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste
8 small corn tortillas
1 cup shredded cabbage
1 lime, sliced into wedges
1/4 cup chopped fresh cilantro
1/4 cup sliced radish
1 sliced jalapeño
Chipotle Sauce
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
2 chipotle peppers in adobo sauce, finely chopped
1 teaspoon garlic, minced
1/2 teaspoon ground cumin
Salt and pepper to taste
Directions
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Preheat your grill or grill pan to medium-high heat.
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In a small bowl, whisk together olive oil, garlic powder, smoked paprika, cumin, chili powder, salt, and pepper.
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Brush the halibut fillets with the spice mixture.
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Place the halibut fillets on the grill and cook for 2-3 minutes per side or until cooked through.
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Warm the tortillas on the grill for a couple of minutes until softened.
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Place the grilled halibut on the tortillas and top with shredded cabbage, chopped red onion, sliced jalapeño, sliced radish, sliced avocado, and chopped cilantro.
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Serve with lime wedges and chipotle sauce.
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Sauce Instructions
In a blender or food processor, combine the mayonnaise, sour cream, lime juice, cilantro, chipotle peppers, garlic, and cumin. -
Blend the mixture until smooth and creamy.
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Taste and adjust the seasoning as needed. You may want to add more lime juice, salt, or pepper to your liking.
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Cover the bowl with plastic wrap and refrigerate the sauce for at least 30 minutes to allow the flavors to meld.
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